Mixed in a buttery garlic wine sauce, Shrimp Scampi is an easy to make appetizer that is ready to serve in about 10 minutes!
1 pound jumbo shrimp, shelled and deveined
½ teaspoon of Kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons of unsalted butter
2 teaspoons garlic, minced
1/4 cup dry white vermouth (you can also use white wine)
2 tablespoons lemon juice, freshly squeezed
2 teaspoons finely chopped flat-leaf parsley leaves
Pat the shrimp dry and place them evenly on a paper plate. Season with salt and pepper.
Heat the butter in a large frying pan over medium heat.
Quickly invert the shrimp plate over the frying pan so that the shrimp fall into the pan in one go.
Cook the shrimp, without disturbing them, for 1 minute.
Add garlic to the pan and cook for 1 more minute. Turn the shrimp over and cook them for 2 more minutes.
Transfer the shrimp to a bowl and set aside.
In the same pan, add the vermouth and lemon juice. Boil until it thickens slightly, scraping the golden pieces from the bottom of the pan.
Add the parsley and stir to combine.
Pour sauce over shrimp and stir to combine.