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

About 45 minutes before serving, in cup, mix water, vermouth, bouillon, salt and pepper; set aside. Butterfly shrimp; remove shells, rinse under running cold water to remove vein. With knife, cut each shrimp 3/4 of the way through, along center back; spread each shrimp open. Drain. In bowl beat egg. In 12" skillet, over medium heat, heat butter and salad oil until hot. Cook shrimp, half at a time, until lightly browned on both sides (1 to 2 minutes on each side) removing shrimp to plate as they brown. Return shrimp to skillet; stir in vermouth mixture. Over medium high heat, heat to boiling; cook 1 minute to blend flavors. Spoon shrimp and sauce onto platter. Sprinkle with parsley; garnish with lemon slices. Serves 4.