2 lbs. shelled lg. shrimp
1/3 c. olive oil
1/2 c. white vermouth
2 cloves garlic
Salt and pepper
1/2 stick butter
3 tbsp. parsley
3 tbsp. lemon juice

In large skillet melt butter with oil. Add garlic, salt, pepper, parsley and lemon juice. Bring to bubbly simmer. Add vermouth.

Arrange shrimp in pan. Cook high heat 1 1/2 minutes until pink. Turn off heat. Turn over shrimp. Return to heat and cook other side of shrimp. Serve on toast points or over rice or linguini.