2 lbs. shrimp
4 lg. cloves garlic
4 tbsp. fresh parsley, or dried
8 tbsp. butter
2 tbsp. vegetable oil
4 tbsp. dry vermouth
Salt & pepper to taste
2 tsp. flour
Dash of lemon juice (1/2 of a lemon)
1 lb. linguine

Cook linguine according to package directions. Rinse the shrimp in cold water, peel and de-vein, if you wish. Dry on paper towels. Saute the garlic and parsley in butter and oil for 1 to 2 minutes, do not let the garlic turn brown. Add the vermouth. Add the shrimp. Raise the heat to medium-high and cook for 3 to 5 minutes, stirring frequently. Do not overcook. Season with salt and pepper. Add flour to slightly thicken the garlic butter. Add the lemon juice during the last minute of cooking. Remove from the heat. Serve immediately. Shrimp are sold according to the number of shrimp per pound. A good size shrimp for scampi is 20 to 25 per pound. Very large shrimp tend to be tough and less flavorful. Frozen shrimp should be thawed slowly in the refrigerator just before cooking. This recipe cut in half should serve family of 2 adults and 2 children.