INGREDIENTS

INSTRUCTIONS

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.
IL BISTRO
PIKE STREET, SEATTLE
WINE: MONTAGNY
From the <Micro Cookbook Collection of Italian Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

A Message from our Provider:

“WARNING: Exposure to the Son may prevent burning.”