|¼ cup||Olive oil|
|3||Cloves (large) garlic; finely minced|
|Salt and pepper to taste|
|1||Lemon; juice of|
|¼ cup||Dry white Vermouth (about)|
1. Devein the shrimp with the shells on by running the blade of a small, sharp scissor down the back of the shrimp through the shell & pulling the vein out. Rinse and dry well with paper towels.
2. Heat the olive oil over high heat in a saute pan large enough to comfortably hold all shrimp without crowding. When the oil is hot, add the garlic and quickly stir about in the oil, taking care not to burn.
3. Immediately add the shrimp. Stir constantly. Add the oregano, a generous pinch of salt, and a generous amount of freshly ground pepper. Be sure that the garlic does not burn. As the shrimp turn pink,(2 to 3 min.), add the lemon juice. Stir thoroughly. Cook only until the shrimp are pink and resilient to the touch, no more than 3 to 4 minutes. If overcooked, shrimp are tough.
4. Place on heated platter or individual heated serving dishes.
5. Quickly pour the vermouth into the pan, still over high heat. Let reduce by half. Add a dash of butter and a sprinkling of black pepper. Taste for seasoning and pour evenly over the shrimp. Garnish with fresh parsley and lemon wedges. Note: Provide guests with large bibs or wet towels. Use either large (16 to 20 per lb.) or medium (25 to 32 per lb.) shrimp.
PIKE STREET, SEATTLE
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .
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