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Attractive and tasty variation on the traditional Shrimp Scampi.
Yield: 2
1 poundShrimp; raw, peeled and deveined
2 tablespoonButter
2 tablespoonolive oil
2 tablespoonScallions; sliced
2 clovesGarlic; crushed
2 tablespoonDry vermouth
2 tablespoonCilantro; fresh chopped
1/2 Lemon; juice
Heat butter and olive oil in a large skillet. Add scallions, garlic, and shrimp. Saute until shrimp just turn pink. Add vermouth, cilantro, and lemon juice and heat through. Serve over heated kelp pasta and top with freshly cilantro and lemon slices. Add fresh vegetable juice or salad as accompaniment.
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1st Keep
 Nonie
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