Shrimp Scampi

Ingredients

• 1 1/2 shrimp, unshelled and deveined
• Salt and black pepper
• 2 tablespoons of unsalted butter
• 2 teaspoons of minced garlic
• 1/4 cup of dry white vermouth
• 1 tablespoon of freshly squeezed lemon juice
• 2 teaspoons of finely chopped flat-leaf parsley leaves
• 1/4 teaspoon of grated lemon zest

Directions

Put the shrimp on a large pie pan or a plate and pat them copletely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.


Heat a large skillet over a 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 falls 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 a heat and pour in the vermouth and lemon juice. Boil the liquid until it slightly thickens, so about 30 secons.  Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper for a better taste.

Enjoy :)