24 "large medium" shrimp
3/4 c. white French vermouth or 1 c. dry white wine
1 tbsp. minced scallions
1/2 tsp. salt
1/4 tsp. dried dill weed
12 lg. mushrooms, cut into wedges
Lemon wedges
Several grinds black pepper

Simmer raw peeled shrimp in vermouth or wine, scallions, salt, dill and black pepper. Toss and turn shrimp for 2 to 3 minutes until shrimp curl and become springy to the touch. Remove shrimp to a bowl. Boil down cooking liquid to a syrupy consistency; pour it back over the shrimp, tossing several times. Chill. Arrange on picks with mushroom wedges. Drizzle with fresh lemon juice.