Introduction
A delicious way to start a meal!
Number of Servings: 4
Ingredients
1 lb. jumbo shrimp, shelled and deveined
2 tbsp unsalted butter
1 tbsp minced garlic
1/4 cup dry, white vermouth
1 tbsp freshly chopped flat-leaf parsley
1 tbsp freshly squeezed lemon juice
1 tbsp grated lemon zest
Kosher salt
Ground black pepper
Directions
Shell, devein and dry shrimp (leave tails on).
Season shrimp with salt and pepper.
Heat a large skillet over medium heat, add butter.
When foaming subsides, raise heat to high and add shrimp in single layer.
Cook shrimp for one minute.
Add garlic and cook for an additional minute.
Turn shrimp over and cook for two more minutes.
Transfer shrimp to a serving bowl.
Return the skillet to medium heat, add vermouth and lemon juice.
Scrape any browned bits from bottom of pan with wooden spoon.
Boil liquid for 45 seconds, then add the zest and parsley to the sauce.
Pour sauce over shrimp and toss to combine.
Divide among four people.
Number of Servings: 4
