Olive Garden Sicilian Scampi Recipe

6 fantail shrimp, uncooked
1/8 cup olive oil
1 tablespoon onion, finely diced
1/2 teaspoon minced garlic
1/2 cup white wine (Chablis)
1 tablespoon flour mixed with 1 tablespoon water
2 tablespoon fresh lemon juice
1/4 teaspoon garlic salt
1/2 cup heavy cream
1/4 plus 1/3 cup water (only needed if sauce is too thick)
1/2 cup + 1 tablespoon finely shredded asiago cheese
1/4 cup finely shredded mozzarella cheese
1 tablespoon finely shredded Romano cheese

Heat olive oil in a sauce pan; add wine and lemon juice when olive oil starts to boil. Place shrimp in the pan and cook on medium heat until shrimp curls. Remove shrimp but leave wine mixture in the pan.
In the same sauce pan, add onion, minced garlic and garlic salt; saute until the onions are transparent. Add flour and water paste; stir and cook until sauce is thick. Pour cream in sauce, stir, then add the cheeses one at a time, whisking constantly after each addition.† Sauce should be a medium thick consistency and smooth; if sauce is too thick, add a little water and whisk. Remove from heat.

PRESENTATION:
4 black olives, sliced
1 green onion, sliced (about 1 tablespoon)
1/4 cup diced tomato
4 Slices Italian bread (4-6″ long, 1 and 1/2″ thick, cut diagonally), lightly toasted
1/4 teaspoon crushed red pepper

Place Italian bread on serving tray in an X. Arrange shrimp in the middle of the bread. Spoon sauce in the middle of the bread, covering the shrimp. Sprinkle with sliced green onions, olives, and tomatoes. Sprinkle crushed red pepper on top.