fresh or frozen (large) shrimp, shelled or unshelled
sweet vermouth (cup or more)
black peppercorns
dried or fresh dill (optional)
dried or fresh onion (optional)

"Instant" Cocktail sauce:

1 to 2 dashes Worcestershire sauce per half-cup of ketchup

Use a large frying pan or sauté pan - heat vermouth to boiling, along with 5-20 black peppercorns, dried or fresh dill (a shake or two of dried, a frond or two of fresh), dried onion (1/2 teaspoon or so) or fresh onion (quarter of a small onion).

If you have a lot of shrimp, guestimate vermouth - the shrimp do not need to be fully covered.

The shrimp need just long enough to turn them pink - a minute or two - or less. Spoon the hot vermouth over them and turn the shrimp. Take off heat immediately when the shrimp begin to turn pink. You almost can't take them off too soon, as they will continue to cook in the hot vermouth mixture.

Taste wonderful immediately, but really benefit from cooling time in the fridge (in the vermouth liquid). Use a stainless steel or glass bowl. Since this dish only takes a few minutes it can be prepared the day before.

Submitted by: Crowblog