1 lb. raw shrimp, shelled
1/4 c. olive oil
1/4 c. lemon juice
3 tbsp. butter
1 clove garlic, cut in half
1/2 c. chopped blanched almonds
2 dashes hot sauce
2 tbsp. dry vermouth
Rice (3/4 c. cooked rice per serving)

Marinate shrimp in olive oil and lemon juice about 2 hours. Remove shrimp, reserve sauce. Saute shrimp in butter and garlic until pink. Remove garlic; place shrimp on warm platter; add almonds and reserved marinade to butter in skillet. Add hot sauce and vermouth. Let simmer 2 to 3 minutes. Pour over hot platter of shrimp. Serve over rice mounds.