24 lg. shrimp
2 tbsp. olive oil
2 tbsp. butter
2 lg. cloves garlic, minced
3 tbsp. dry vermouth
2 tbsp. lemon juice
Dash of salt
Snipped parsley

Thaw shrimp, remove shell, butterfly and remove vein. Heat oil and butter over medium heat. Add garlic, cook 30 seconds. Add shrimp; stir fry over high heat 4 to 5 minutes or until done. Remove from heat with slotted spoon; keep warm. Add vermouth, salt and lemon juice to skillet; cook 1 to 2 minutes over high heat until reduced by half. Return shrimp; toss to coat. Remove to warm platter and sprinkle with parsley. Serves 4.