Ingredients:
- 1 ½ pound
jumbo shrimp, shelled and deveined.
- 2 tbsp
unsalted butter.
- 2 tsp minced
garlic.
- ¼ cup dry
white vermouth.
- 1 tbsp
freshly squeezed lemon juice.
- 2 tsp finely
chopped flat-leaf parsley leaves.
- ¼ tsp grated
lemon zest.
Directions:
- Put the
shrimp on a large pie pan or plate and pat them completely dry with a paper
towel. Arrange the shrimp so they lay flat and are evenly spaced.
- Heat a large
skillet over medium heat.
- Season the
shrimp with salt and pepper.
- Add the
butter to the skillet.
- When the
foaming subsides, raise the heat to high, and invert the plate of shrimp over
the pan so the shrimp fall into the pan all at once. Cook the shrimp, without
moving them, for 1 minute.
- Add the
garlic and cook for 1 minute.
- Turn the
shrimp over and cook for 2 minutes more.
- Transfer the
shrimp to a bowl.
- Return the
skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid
until slightly thickened, about 30 seconds.
- Scrape up any
browned bits from the bottom of the pan with a wooden spoon.
- Stir the zest
and parsley into the sauce.
- Pour the
sauce over the shrimp, season with salt and pepper to taste and toss to
combine.