Recipe - Scampi In Vermouth

2 pound Shrimp, shelled & deveined
1/3 cup Olive oil
2 Cloves garlic, minced
Three fourths teaspoon Salt
One half teaspoon Freshly ground pepper
One half cup Dry vermouth
2 tablespoon Chopped parsley
3 tablespoon Freshly squeezed lemon juice

Saute shrimp in olive oil until they begin to color pink. Add garlic, salt,
pepper and vermouth. Cook on high heat so the vermouth reduces to half.
This must be done quickly so shrimp do not dry out total cooking time
should not exceed 4 minutes.

Sprinkle with parsley and lemon juice and serve. Yield: 6 servings Typed in
MMFormat by cjhartlin@msn.com Source: The Jr. League of the North Shore,
Long Island, New York. (The Eastern Jr. League Cookbook)
Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Apr 10, 1998