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  • Complexity: easy


  • 2 pounds large shrimp
  • 1 small onion
  • 6 cloves garlic
  • 1 teaspoon oregano
  • 1 tablespoon fresh basil
  • ½ pound butter
  • ¼ cup vermouth
  • Salt and pepper
  • Zest and juice of 1 lemon


  1. Sauté the first five ingredients in one half of the butter.

  2. Add the wine and lemon and season.

  3. Reduce over high heat while incorporating the rest of the butter while stirring.

  4. Skewer each shrimp, place on a tray and pour a little of the sauté over the shrimp.

  5. Save any sauce you have left and use over pasta or spread on Italian bread and toast under broiler.

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