0 recipes from contoocook and beyond


l lb. large raw shrimp; shelled and deveined, leaving tails on. Butterfly shrimp by cutting along the innter curve.
l/3 to l/2 cup olive oil
l large clove garlic; finely chopped
l/2 cup fresh basil; finely chopped
3 tbsps. dry vermouth
3 tbsps. lemon juice
s&p to taste
Heat oil over med. heat. Add garlic, basil, vermouth and lemon juice. Add shrimp and saute, stirring for 2-4 mins. until they all turn pink. Salt and pepper to taste. Transfer to a bowl and chill to let flavors blend for an hour or two. Return to room temp. Serve as an appetizer to skewer with tooth picks or as salads byh lining invidiual dishes with soft lettuce leaves arranging shrimp and sauce on top and garnishing with basil leaves and lemon.

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