Gulf Shrimp Divine by Fat Cats

Fat Cats' Gulf Shrimp Divine

2/3 cup olive oil

1/2 cup lemon juice

1/2 teaspoon salt

1/8 teaspoon pepper

2 pounds fresh shrimp, peeled, de-veined

3 tablespoons butter

1 clove garlic, crushed

1 cup blanched almond slivers or pecans pieces

dash of hot pepper sauce

1/2 cup dry vermouth

Make marinade of olive oil, lemon juice, and seasonings. Marinate shrimp for at least 2 hours. Melt butter in large skillet; add garlic and shrimp. Reserve marinade. Grill shrimp over medium heat until pink. Discard garlic; remove shrimp to a hot platter. Sauté slivered almonds in butter until brown; add marinade, hot pepper sauce and vermouth. When well blended, pour sauce over shrimp. Serve over saffron rice mixed with chopped chives or finely chopped green onions.

Serves 6 to 8.