vampire-repellant.

I'm still licking my fingers from a delicious evening meal... I decided to get all pioneerwoman or smittenkitchen [thanks, kaitlin, for the tip-off] and post our yummy recipe. Aaron and I played host to his parents, Michael & Teresa, this evening and made Shrimp Scampi with linguine, grilled squash + asparagus, and summer strawberry cobbler. The most memorable, I think, being the main squeeze. Try this, if you like shrimp. or even if you hate shrimp, but like garlic... (because after this, you'll wonder where shrimp's been all your life).

2 tablespoons olive oil
2 pounds large shrimp, peeled and deveined
3 tablespoons unsalted butter
4 medium cloves garlic, minced
2 tablespoons lemon juice
1 tablespoon dry vermouth
2 tablespoons minced fresh parsley leaves
cayenne pepper
kosher salt and ground black pepper

1. Heat 12-inch skillet over high heat until hit, 2 to 3 minutes. Add 1 tablespoon oil and swirl to coat bottom of pan. Add 1 pound of shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. Return pan to heat and repeat process with remaining oil and shrimp.

2. Return empty skillet to medium-low heat; melt 1 tablespoon butter. Add garlic and cook, stirring constantly, until fragrant (about 30 seconds). Off heat, add lemon juice and vermouth. Whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately - individually or over a bed of linguine.

Just a friendly tip from the chef, pay the extra $ to buy the shrimp peeled and deveined. I could have spent that hour elsewhere, not to mention was it disgusting.
I will give credit and great appreciation to my Uncle Jim for introducing us to this dish...it was our well-received contribution to 'seafood night' on vacation. Like the aforementioned ladies, I apologize that I don't have the artistic pictures to slideshow each step of preparation.

Don't forget to kiss the cook.