2 lb. shrimp, shelled
2 tbsp. olive oil
2 tbsp. butter
1 sm. garlic clove, crushed
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. lemon juice
2 tbsp. dry vermouth

Heat oil, add shrimp, cook until almost done. Reduce heat, add butter, garlic, salt and pepper. When well blended, turn heat up and add lemon juice and vermouth. Cook 1 minute longer, stirring constantly. Serve over cooked pasta. Serves 6.