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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 1/2 pound(s) jumbo shrimp: shelled, deveined, with tails on (if desired) |
kosher salt and freshly ground black pepper |
2 tablespoon(s) unsalted butter |
2 teaspoon(s) minced garlic |
1/4 cup(s) dry white vermouth (or chardonnay) |
1 tablespoon(s) freshly squeezed lemon juice |
2 teaspoon(s) finely chopped parsley |
1/4 teaspoon(s) grated lemon zest |
grated parmesan cheese, to taste (optional) |
Directions:
1. Arrange shrimp so they lay flat and are evenly spaced on a large pan or plate. Pat them completely dry with a paper towel
2. Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the butter is melted, raise the heat to high and add shrimp. Cook the shrimp, without moving them, for a minute. Add the garlic and cook for a minute. Turn the shrimp over and cook for 2 minutes more. Remove shrimp pan.
3. Lower skillet heat to medium-high and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds or so. Scrape up any browned bits of garlic from the bottom of the pan with a wooden spoon. Stir in the lemon zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste (optional) and toss to combine.
4. Top with a sprinkling of freshly grated Parmesan cheese and serve over toasted french baguette slices or over angel hair pasta or linguine. Enjoy!
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