• 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

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.