Unpeeled Shrimp in Vermouth and Garlic Sauce

 

1 pound, 6 ounces jumbo shrimp
olive oil
salt and pepper
1/3 cup extra-dry vermouth
2 ounces cold butter, cut in small cubes
chopped cilantro leaves
juices from 1/2 lemon
1 garlic clove, minced

Devein and clean shrimp. Place a large saute pan over medium-high heat. Put olive oil in pan over medium-high heat. Put olive oil in pan and arrange shrimp in pan. Season the shrimp with salt and pepper. Saute shrimp until done - avoid over-cooking. Turn shrimp to opposite sides and squeeze the head against the pan to disperse its juices. Deglaze with vermouth, flambe and add butter, cilantro, lemon juice and garlic, whisking constantly until all butter dissolves. Serve on preheated plates. Serves two.

- Recipe courtesy Taboon Restaurant, Jaffa, Israel