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Author: Cook’s Illustrated


  • 2 tablespoons, il Fustino EVOO
  • 2 pounds, large shrimp – peeled and deveined
  • 3 tablespoons, unsalted butter
  • 4 cloves, garlic – minced
  • 2 tablespoons, fresh lemon juice
  • 1 tablespoon, dry vermouth
  • 2 tablespoons, fresh parsley leaves – minced
  • pinch, cayenne pepper
  • salt and pepper


Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.

Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.

Posted by:il Fustino

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