1/2 c. water
3/4 c. dry vermouth
1 tsp. instant chicken bouillon
1/4 tsp. salt
1/8 tsp. pepper
1 1/4 lb. lg. shrimp
1 egg
1/2 c. flour
2 tbsp. butter
2 tbsp. oil
2 tsp. parsley
Lemon slices

In cup, mix water, vermouth, bouillon, salt and pepper and set aside. Shell and butterfly shrimp; remove vein. Wash and drain.

In bowl, with fork, beat egg. Onto waxed paper, measure flour. Mix shrimp with egg and then flour.

In 12-inch skillet over medium heat, heat butter and oil until hot. Cook shrimp half at a time until lightly browned on all sides, 1-2 minutes. Remove to plate. Stir in vermouth mixture; heat to boiling to blend flavors, about 1 minute.

Return shrimp to pan and sprinkle with parsley. Serve over rice or pasta. Garnish with lemon wedges.