Recipe - Canlis Shrimp

2 pound Large shrimp, shelled
1 ounce Butter
1 ounce Olive oil
One fourth teaspoon Fresh groun pepper
One fourth teaspoon Salt
2 ounce Dry vermouth
Juice of 2 lemons
1 Small garlic clove, crushed

Into large skillet, place olive oil. When simmering, add shrimp; allow
to cook until golden brown. Reduce heat; add butter, salt pepper. When you
think you have too much salt, add more. This is one dish you cannot
oversalt. When well blended, raise heat to very hot. Add lemon juice and
dry vermouth and cook for about 1 minute, constantly stirring. Courtesy
Telephone Pioneers
: BillSpalding *P CRBR 38 A

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini