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Ingredients
- 2 tablespoons olive oil
- 3 to 4 cloves garlic, chopped
- 1 1/2 pounds large shrimp (12-16 count), deveined and tails on
- 1 tablespoon Old Bay seasoning
- 1 tablespoon thyme
- 1/4 cup dry vermouth
- 2 tablespoons butter
- 2 tablespoons sriracha sauce
- Juice of 1 lemon
- Sea salt, to taste
- 2 scallions, thinly sliced, for topping
Yield
Serves: 4
Preparation
Heat oil in a skillet over medium-high heat. Swirl garlic a minute then add shrimp and season with Old Bay and thyme; toss until firm and pink. Deglaze with vermouth and melt in butter. Toss with hot sauce and lemon juice; season with sea salt to taste and top with scallions to serve.