Ingredients
This recipe delivers juicy, tender shrimp scampi and takes only 10 minutes to prepare. Serve the scampi with plenty of bread to soak up the garlicky juices.

• 2 tablespoons olive oil
• 2 pounds large shrimp (21 to 25 per pound), peeled and deveined, if desired
• 3 tablespoons unsalted butter
• 4 medium garlic cloves, minced or pressed through garlic press
• 2 tablespoons juice from 1 lemon
• 1 tablespoon dry vermouth
• 2 tablespoons minced fresh parsley leaves
• Pinch cayenne
• Salt and ground black pepper

Preparation
Heat 12-inch skillet over high heat until hot, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.

Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.

Serves 4 to 6.