20 lg. raw shrimp, peel and devein
4 tbsp. butter
1/4 c. green onions, sliced
1/4 c. fresh parsley, chopped
2 garlic cloves, minced
1/8 c. green pepper, chopped
1/8 c. red pepper, chopped
3 dashes Worcestershire sauce
3 dashes other hot sauces (Tabasco)
1/2 c. dry vermouth
1 tsp. soy sauce

1. Wash, peel and devein shrimp, dry well with paper towels.

2. Melt butter in skillet over high heat (substitute small amount of cooking oil for part of the butter if desired). When butter is bubbly and very hot, add garlic, peppers and onions and saute 1 minute, then add shrimp and saute 2 minutes on each side. Add parsley. Stir.

3. Stir in wine, soy sauce and hot sauces, scraping brownings from skillet (this cook prefers non-stick skillet). Cook at fairly high heat for 3 minutes and serve over rice. Serves 2.