2 lb. lg. shrimp, shelled
1 oz. butter
1 oz. olive oil
1/4 tsp. fresh ground black pepper
1/4 tsp. salt
2 oz. dry Vermouth
1 sm. clove garlic, crushed
Juice of 2 lemons

Put olive oil in large skillet; when simmering add shrimp and cook until golden brown. Reduce heat and add butter, garlic, salt and pepper (more salt may be needed). When well blended, raise heat to very hot, add lemon juice and Vermouth and cook about 1 minute, constantly stirring or shaking. Serve as an appetizer or entree.