Shrimp Scampi

• 0.5 lb. large raw shrimp, shelled and deveined
• Salt & pepper to taste
• 1 Tbsp. olive oil
• 1 Tbsp. unsalted butter
• 2 tsp. minced garlic
• 2 Tbsp. dry Italian vermouth
• 1 Tbsp. fresh lemon juice + a little zest
• 1 tsp. fresh parsely or oregano, minced

Dry the shrimp well with paper towel and season them with salt and pepper.

Heat a skillet, add the olive oil, and melt the butter in it.

When the butter stops foaming, sauté the shrimp for 2 minutes on one side, then add in the garlic, flip the shrimp over, and cook the other side for 2 minutes more.

Remove the shrimp to a bowl, put the skillet back on the heat, and add the vermouth, lemon juice. and pepper. Cook for half a minute, scraping up the bits stuck to the pan, then add the zest and herb.

Pour the sauce over the shrimp and either serve it over rice or toss the shrimp and sauce with cooked pasta.

Garnish with a little chopped fresh parsley and grated parmesan.