San Francisco Shrimp Scampi

From "San Francisco a la Carte", this shrimp scampi is delicious, flavored with olive oil, garlic, lemon, parsley, capers, vermouth and Parmesan cheese. You whip the sauce up in the blender and this takes no time at all but tastes like you went to a lot of trouble. This does need to marinate for one hour so allow time for that...but otherwise it's almost a joke how easy (and yet tasty) this is. Serve over rice or noodles or alongside couscous with plenty of crusty bread to soak up the sauce.

• Ready In: 17 mins
• Serves: 4
• Yields: 4

Ingredients

• 2  lbs shrimp (washed and shelled, use largest shrimp you can find)
• 1  cup butter, melted
• 1⁄2 cup olive oil
• 1⁄2 cup vermouth
• 1  tablespoon garlic, finely minced
• 1  teaspoon salt
• 1⁄2 teaspoon white pepper
• 1  tablespoon Accent seasoning
• 2  lemons, juice of
• 4  tablespoons fresh parsley, chopped
• 1⁄4 cup scallion, with tops chopped
• 1⁄4 cup parmesan cheese (freshly grated)
• 1  tablespoon capers, chopped

Directions

1. Combine butter, oil, vermouth, garlic, salt, white pepper, Accent, lemon juice and parsley in blender. Cover and blend on high speed for 10 seconds.
2. Arrange shrimp in a shallow baking dish. Pour the marinade over and let stand at room temperature for one hour.
3. Sprinkle scallions, cheese and capers on top. Place in a preheated broiler 3 to 4 inches from heat for 5 minutes; turn and broil 1 to 2 more minutes.