Recipe for Canlis Shrimp


2 lb large shrimp, shelled
1 oz butter
1 oz olive oil
1/4 teaspoon fresh groun pepper
1/4 teaspoon salt
2 oz dry vermouth
1 juice of 2 lemons
1 small garlic clove, crushed


Into large skillet, place olive oil. When simmering, add shrimp; allow to cook until golden brown. Reduce heat; add butter, salt pepper. When you think you have too much salt, add more. This is one dish you cannot oversalt. When well blended, raise heat to very hot. Add lemon juice and dry vermouth and cook for about 1 minute, constantly stirring.

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