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Gulf Shrimp With Lemon

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By Diana Rattray, About.com Guide

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Ingredients:

2/3 cup olive oil
1/2 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds fresh shrimp, peeled, deveined
3 tablespoons butter
1 clove garlic, finely minced
1/2 to 1 cup blanched slivered almonds
dash or two of hot pepper sauce
1/2 cup dry vermouth, or use chicken broth and an additional tablespoon of lemon juice
1 tablespoon finely chopped green onion tops

Preparation:

In a glass bowl or other nonreactive dish, combine olive oil, lemon juice, salt, and pepper. Add shrimp and marinate for 1 to 2 hours. Melt butter in large skillet; add minced garlic and shrimp. Reserve marinade. Stir-fry shrimp over medium heat until pink. Discard garlic; remove shrimp to a hot platter. Sauté slivered almonds in butter until brown; add marinade, hot pepper sauce and vermouth. When well blended, pour sauce over shrimp. Sprinkle with finely chopped green onions before serving. Serve with hot cooked rice or pilaf.
Serves 6 to 8.

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