Aired May 20, 2013

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
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.

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