2 lbs. lg. shrimp, shelled and deveined
1 oz. butter
4 tbsp. olive oil
2 cloves garlic, crushed
1/2 tsp. white pepper
Dash salt
Juice of 3 lemons
2 oz. dry vermouth

In a skillet, heat olive oil. Add shrimp, cook until flesh changes from translucent to white (around 3 minutes). Reduce heat, add butter, garlic salt and pepper. Turn heat to high, and add lemon juice and vermouth. Stir until done (about a minute). Serve over noodles with sauteed mushrooms and steamed vegetables.