- 15-20 wild caught South Carolina Shrimp – www.portroyalseafood.com
- 2 cloves finely chopped garlic
- 1/2 lemon, juiced
- 1/4 C fresh parsley, finely chopped
- 1/4 C Vermouth
- butter and olive oil
- salt and pepper to taste
Peel, devein and pat dry shrimp. Salt and pepper them. In saute pan, heat equal parts butter and olive oil until hot but no smoking. Toss in shrimp. Add garlic after about 30 seconds. Cook for one minute then flip shrimp. Cook 90 seconds more then remove shrimp to a bowl. In pan, add lemon juice, vermouth and parsley. Stir to combine and reduce slightly. Toss shrimp back in and stir to coat. Serve immediately over cooked noodles or toasted baguette slices.
Serve with Van Ruiten Pinot Noir.