Ingredients:
8-10 large shrimps
Lemon juice, salt and pepper
2 teaspoons oil
1/4 cup plus 3 teaspoons butter
1/4 cup dry vermouth
1 to 2 garlic gloves, crushed
Parsley
Dill or thyme, if desired
1/2 cup white wine
Instructions:
Sprinkle shrimp with lemon and salt and pepper to taste. Heat saucepan on medium high and add oil and 1 to 2 teaspoons butter. Add seasoned shrimp and sauté on both sides until pink.
Add 1/4 cup dry vermouth and ignite it. Flambé shrimp. Take out shrimp immediately after flame has died and keep warm.
Add 1 teaspoon butter to pan. Sauté crushed garlic gloves, minced parsley and minced dill or thyme if desired. Pour in white wine, dash of lemon juice and reduce sauce to half. Stir remaining butter into sauce; add salt and pepper to taste.
Add shrimp and heat gently, but do not boil sauce.
Notes:
Serving: Place sauce on plates and arrange shrimp. Serve with rice and asparagus. Enjoy!
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