Butterflied Vermouth Shrimp

We like the subtle vermouth flavor, the quick cooking time, and  the  light, airy barely-there   coating that makes the shrimp crisp til the vermouth hits them, then mellows.

In a cup mix ½ c water, 1/3 c dry vermouth, 1 tsp instant  chicken bouillon, 1/2  t salt, 1/8 t pepper. Butterfly 1 lb jumbo  shrimp: remove shells, hold under running water to remove vein, slice through  the backs  ¾ of the way, flatten.  Drain.  In a  bowl beat 1 egg with a fork. 

Measure ½ c flour on wax paper, Mix shrimp with egg in bowl,  then coat  lightly with flour, hit & miss technique is fine..    Heat 2 TB butter & 2 TB canola or vegetable oil  in skillet over medium til hot… cook in two batches, til lightly browned, - about 2 min each  side- remove as they brown.   They will just be a pretty golden color, not really brown at all.

Return all shrimp to skillet, stir in vermouth mixture, over med high, heat to boiling; cook 1 minute to blend flavors. sprinkle with a little parsely.   Makes 4   entree servings.