Simple+Shrimp+Scampi

Cayenne pepper replaces ground pepper in this recipe, but use it sparingly, only to give the faintest hint of spiciness.

2 Tablespoons olive oil 2 pounds large shrimp (21-25/lb.) peeled and deveined 3 Tablespoons unsalted butter 4 medium cloves garlic, minced 2 Tablespoons lemon Juice 1 Tablespoon dry vermouth 2 tablespoons minced fresh parsley leaves cayenne pepper Table salt and ground black pepper
 * Ingredients**

Heat a 12 inch skillet over high heat until hot, 2-3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute, transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.
 * Directions**

Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining butter; add parsley and cayenne and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.