Looking for an easy-to-prepare, yet amazingly flavorful, main dish? This one takes just 10 minutes to prepare, serves 4 to 6, and matches beautifully with Chardonnay or Sauvignon Blanc.
* 2 tablespoons olive oil
* 2 pounds large shrimp (21 to 25 per pound), peeled and deveined
* 3 tablespoons unsalted butter
* 4 medium garlic cloves, minced or pressed through garlic press
* 2 tablespoons juice from 1 lemon
* 1 tablespoon dry vermouth
* 2 tablespoons minced fresh parsley leaves
* Pinch of cayenne
* Salt and ground black 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, and 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, and serve immediately.