To save time ask your fish monger to clean the shrimp for you.  This is best served with fresh bread to soak up the sauce.  

Serves 2

Ingredients:

1 lb large wild shrimp, peeled and veined 

2 tbsp olive oil

4 tbsp unsalted butter

4 large garlic cloves, minced 

1/4 tsp red pepper flakes

1/4 cup dry vermouth

1 lemon, juiced (about 1 tbsp) and zested

1/4 cup freshly chopped parsley 

Kosher salt

Black pepper

Method:

Prep the shrimp.  In a large bowl toss shrimp with 3/4 tsp kosher salt.  

Heat olive oil in a cast iron skillet over medium-high heat.  In batches cook the shrimp until they are golden in spots but just barely cooked through, 2 min.  Transfer cooked shrimp to a plate and set aside.  Repeat with remaining shrimp.  

Using the same skillet turn heat to medium-low.  Add butter, garlic, and red pepper flakes.  Cook until butter has turned golden and nutty, keeping a close eye that it doesn't burn.  Add vermouth and bring to a boil.  Stir and let reduce by half.  It should be a syrupy texture.  

Add the cooked shrimp and lemon juice.   Season with salt and pepper.  Toss the shrimp until it is well coated with the butter-garlic sauce and heated through.  

Using a spatula remove shrimp from skillet and onto a serving platter.  Pour sauce over the shrimp and top with chopped parsley and zest.  Serve asap.