Ingredients:
2 Tablespoons oil, olive
2 Pounds shrimp, 26-30 (large) peeled and deveined
1 Tablespoon vermouth, dry
2 Tablespoons parsley, flat-leaf minced
1 Pinch pepper, cayenne
1 to taste salt and pepper
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Directions:
Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.
Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately. |