1 pound jumbo shrimp, shelled and deveined
Salt and freshly ground black pepper
2 Tablespoons unsalted butter
2 cloves minced garlic
1/4 cup dry white vermouth
Juice of 1 lemon
2 Tablespoons finely chopped flat-leaf parsley leaves
Zest of 1 lemon

Shrimp Scampi
 

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 about 1 minute, turning when underside is pink. Add the garlic, cooking just until second side is pink (do not overcook or they will be tough). 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. Divide the shrimp among 2 plates or arrange on a platter and serve.

Note: if your shrimp are smaller (medium or medium large, not jumbo), watch them carefully and cut down the cooking time so they aren't overdone.

We serve this with rice and a green salad or vegetable.