Make sure the shrimp are peeled and deveined. Combine the vermouth and lemon juice and set aside. Chop the parsley. Grate the lemon zest, using the Fine Grater.

Place 16-fl.oz. Corning Ware bowl in oven to warm, along with 2 plates.

Heat a large skillet over medium heat. Add oil and butter to the skillet. When the foaming subsides, raise the heat to high and add the shrimp in a single layer. Cook the shrimp without moving them for 45 seconds, depending on size of shrimp.

Add the garlic, crushed, and cook for another 45 seconds.

Turn the shrimp over. Season the shrimp with salt and pepper. Cook 90 seconds more. Transfer the shrimp to the warm bowl in the oven.

Return the skillet to the heat and pour in the vermouth and lemon juice mixture. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest (making sure to get it all out of the measuring spoon) and parsley into the sauce until the parsley is wilted. Pour the sauce over the shrimp and toss to combine.

Serve with plain white rice.

Serves 2

from a recipe found at the James Hook & Co. web site, our method