Ted'S Soused Shrimp - cooking recipe

Ingredients

24 (12 to 15 count) shrimp
3 oz. olive oil
6 cloves garlic (medium size), finely chopped
juice from 2 lemons
1 Tbsp. coarse black pepper
2 oz. dry vermouth
salt
pinch of Creole seasoning

Preparation

In a saute pan, heat the oil and add the garlic.
Be careful that the garlic does not get brown.
Add shrimp and saute together for about 2 to 4 minutes (depends on the size of your pan).
Add pepper, Creole seasoning, lemon juice, vermouth and salt to taste. Simmer for 2 minutes or until shrimp are cooked.
Serve with crusty French bread or hard rolls.
You can use shrimp peeled first or cook them in the shell and peel later.
Cooking them in the shell, I think, is more fun.
You need to suck the juice out of the shell first, then peel the shrimp, then dip in the sauce again and eat.
Use the bread for dipping.
Wunderbar!