Put the shrimp on a large pie pan or plate and pat them completely dry
with a paper towel. Arrange the shrimp so they lay flat and are evenly
Heat a large skillet over medium heat. Season the shrimp with salt and
pepper. Add the butter to the skillet. When the foaming subsides, raise
the heat to high, and invert the plate of shrimp over the pan so the
shrimp fall into the pan all at once. Cook the shrimp, without moving
them, for about 1 minute, turning when underside is pink. Add the garlic,
cooking just until second side is pink (do not overcook or they will be
tough). Transfer the shrimp to a bowl.
Return the skillet to the heat and pour in the vermouth and lemon juice.
Boil the liquid until slightly thickened, about 30 seconds. Scrape up any
browned bits from the bottom of the pan with a wooden spoon. Stir the zest
and parsley into the sauce. Pour the sauce over the shrimp, season with
salt and pepper to taste and toss to combine. Divide the shrimp among 2
plates or arrange on a platter and serve.
Note: if your
shrimp are smaller (medium or medium large, not jumbo), watch them
carefully and cut down the cooking time so they aren't overdone.
serve this with rice and a green salad or vegetable.