This dish evolved from my spicy omelette sauce recipe. This chunky sauce just "screamed out" to have seafood added and since butter, vermouth, and garlic are integral to this particular blend, I figured I could add shrimp and call it a scampi of sorts. You could also add calamari rings, bay scallops, mussels, and/or fish chunks if you wished and it would only add to this dish's superb flavor. In any case, it's not pop-your-eyeballs-out hot but you can supplement the heat from the cooking oil by adding a little Tabasco as directed. This is a shrimp dish that will be quickly devoured by a small crowd as I discovered when I first served it as one of multiple appetizers at a family gathering -- it was the first to disappear. As a meal, you can serve this over either cooked Basmati rice or egg noodles. I've offered some ingredient substitutions which have, so far, worked beautifully for me. As a final comment, I love to take this dish camping and cook it in a wok right over an open campfire. Enjoy this dish -- you won't be bored with it, I guarantee that much!