INGREDIENTS
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1 1/2 pound jumbo shrimp, shelled and deveined
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Kosher salt and freshly ground black pepper
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2 tablespoons unsalted butter
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2 teaspoons minced garlic
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1/4 cup dry white vermouth
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1 tablespoon freshly squeezed lemon juice
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2 teaspoons finely chopped flat-leaf parsley leaves
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1/4 teaspoon grated lemon zest
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