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2 pounds shrimp, peeled and deveined
1/3 cup olive oil
1/3 cup vermouth
2 large cloves garlic, crushed
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons chopped fresh parsley
3 tablespoons fresh lemon juice, about 1 large lemon
Heat oil over medium low heat in a large skillet. Sauté shrimp; add vermouth, garlic, salt, and pepper; simmer until liquid is almost evaporated. Sprinkle with parsley and lemon juice. Gently stir and serve with toothpicks as an appetizer.
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