- 1 1/2 pounds jumbo shrimp, shelled and de-veined
- 2 tablespoons unsalted butter
- 1 tablespoon garlic, minced
- 2 teaspoons fresh parsley, finely chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon lemon zest, grated
- 1/4 cup dry vermouth
- Salt and pepper
Season both sides of the shrimp with salt and pepper. Heat a large skillet over medium heat and add the butter until it begins to foam. Add the shrimp all at once and cook for 1 minute without moving any of the shrimp. Add the minced garlic and cook for 1 minute longer. Flip all of the shrimp and continue cooking for about 2 minutes, or until they are just cooked through. Transfer shrimp to a bowl and cover to keep warm.
Back in the skillet, add in the vermouth and lemon juice. Bring to a boil and cook until slightly thickened, about 30-60 seconds. Stir in the lemon zest and parsley and be sure to scrape the bottom of the pan to incorporate any remaining shrimp bits. Season the sauce to taste with salt and pepper.
Place the shrimp in your desired serving vessel and top with the sauce. Serves 4-6 depending upon serving size.