Ingredients
2 tablespoons olive oil
3-4 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
Directions
Heat the oil in a skillet over medium-high heat. Swirl the garlic for a minute, then add the shrimp and season with Old Bay and thyme; toss until firm and pink. Deglaze with the vermouth and melt in the butter. Toss with the hot sauce and lemon juice; season with sea salt, to taste, and top with scallions to serve.
