Everyone has a word that grosses them out, and most of the time that word doesn’t necessarily insinuate anything gross.  For instance, a friend of mine is repulsed by the word “moist”, which is weird because moist, to most, is a good thing.  I mean, give me a moist piece of chocolate cake any day.  But I get it–we as humans are weird like that. Wanna know my word?  Scampi.  I know, I know–it doesn’t make any sense. There’s no logic to it.  I mean, what do I have against “scampi”?  Honestly, I can’t really tell you except that the word is unappealing to me.  I can’t tell you the last time I had Shrimp Scampi and it’s all because its name–it is so not fair.  Poor Mr. Shrimp Scampi. So when I was thumbing through the pages of this month’s issue of Food & Wine, it definitely wasn’t the name of this dish that drew me in, instead it was its butter sauce speckled with parsley and red pepper flakes and tons of garlic.  Oh, and the awesome promise of its accompaniment being a crisp, cold glass of chardonnay. So after a night of bingeing at Animal, which is now officially …

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