Serves 4 to 6, depending upon appetite!

2 pounds shrimp
4 large cloves garlic
4 tablespoons fresh parsley, or dried
8 tablespoons butter
2 tablespoons vegetable oil
4 tablespoons dry vermouth
Salt and pepper to taste
2 teaspoons flour
Dash of lemon juice (1/2 of a lemon)
1 pound linguine

Cook linguine according to package directions.

Rinse the shrimp in cold water, peel and de-vein, if you wish. Dry on paper towels.

Saut?the garlic and parsley in butter and oil for 1 to 2 minutes. DO NOT let the garlic turn brown. Add the vermouth, then the shrimp. Raise the heat to medium-high and cook for 3 to 5 minutes, stirring frequently. Do not overcook. Season with salt and pepper. Add flour to slightly thicken the garlic butter. Add the lemon juice during the last minute of cooking. Remove from the heat. Serve immediately.

NOTE: Shrimp are sold according to the number of shrimp per pound. A good size shrimp for scampi is 20 to 25 per pound. Very large shrimp tend to be tough and less flavorful. Frozen shrimp should be thawed slowly in the refrigerator just before cooking.