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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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You will want lots of crusty bread to mop up the sauce on this one! Ingredients:
2 tablespoons olive oil |
2 lbs large shrimp, peeled and deveined,if desired (21 to 25 per pound) |
3 tablespoons unsalted butter |
4 cloves garlic, minced or pressed through garlic press |
2 tablespoons lemon juice |
1 tablespoon dry vermouth |
2 tablespoons minced fresh parsley leaves |
1 pinch cayenne |
salt |
ground black pepper |
Directions:
1. Heat 12-inch skillet over high heat until hot, 2 to 3 minutes.
2. Add 1 tablespoon oil and swirl to coat bottom of pan.
3. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl.
4. Return pan to heat and repeat process with remaining oil and shrimp.
5. Return empty skillet to medium-low heat; melt 1 tablespoon butter.
6. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds.
7. Off heat, add lemon juice and vermouth.
8. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper.
9. Return shrimp and accumulated juices to skillet.
10. Toss to combine; serve immediately.
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