Shrimp Scampi

This recipe is supposed to be for appetizers, but we had little baby shrimps, so I just put it on top of some rice.

2 lbs shrimp, peeled and deveined
1/3 cup olive oil
1.3 cup vermouth
2 large cloves garlic, crushed
3/4 tsp salt
1.2 tsp fresh ground pepper
3 tbsp chopped fresh parsley
3 tbsp fresh lemon juice, about 1 large lemon



Heat oil over medium low heat in a large skillet. Sauté shrimp; add vermouth, garlic, salt, and pepper; simmer until liquid is almost evaporated.
Ha ha, you're supposed to put the parsley in later, but I don't read so good. It turned out good anyway.








Sprinkle with parsley and lemon juice. Gently stir and serve with toothpicks as an appetizer. Or over delicious fluffy jasmine rice. Thanks rice cooker!