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Gulf Shrimp Divine

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, crushed 
1 cup blanched slivered almonds 
dash of hot pepper sauce 
1/2 cup dry vermouth 

Make marinade of olive oil, lemon juice, and seasonings. Marinate shrimp for at least 2 hours. Melt butter in large skillet; add 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. Serve over saffron rice mixed with chopped chives or finely chopped green onions.
Serves 6 to 8.