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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chef Miller
1 to 1 ½ pounds raw shrimp, peeled and deveined
¼ cup olive oil
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon white pepper, optional
⅛ to ¼ cup extra dry vermouth
2 or 3 tablespoons fresh lemon juice
Preheat a heavy skillet to medium-high heat. Add oil, salt, pepper, and shrimp. Cook about 4 minutes, or until the shrimp are pink. Raise temperature to high, add vermouth and lemon juice. Cook one minute longer, stirring constantly. Drain liquid from pan. Serve shrimp hot or cold.