Miami Shrimp
1 to 1 1/2 pounds raw shrimp, peeled and deveined
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon white pepper (optional)
1/8 to 1/4 cup extra dry vermouth
2 or 3 tablespoons fresh lemon juice
Preheat a heavy skillet to medium-high heat. Add oil, salt, pepper, and
shrimp. Cook about 4 minutes, or until the shrimp are pink. Raise
temperature to high, add vermouth and lemon juice. Cook one minute longer,
stirring constantly. Drain liquid from pan. Serve shrimp hot or cold.
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