Butterflied Shrimp In Wine - cooking recipe

Ingredients

1/3 c. dry vermouth
1 tsp. chicken bouillon powder
1/2 tsp. pepper
1 lb. large shrimp
1 egg
1/2 c. flour
3 Tbsp. butter or margarine
2 Tbsp. salad oil
2 tsp. minced parsley
lemon slices
1/2 c. water
1/4 tsp. salt

Preparation

About 45 minutes before serving, mix vermouth, bouillon, pepper, water and salt in a measuring cup and set aside.
Butterfly shrimp; remove shells and devein.
Cut each shrimp 3/4 of the way through, along center back; spread each shrimp open.
In flat saucer, beat egg.
Measure flour into another saucer.
Dip shrimp in egg, then coat with flour.
In 12-inch skillet over medium heat, heat butter or margarine and salad oil until hot and bubbly. Cook shrimp until lightly browned on both sides (about 1 to 2 minutes per side).
Remove shrimp as they brown.
Return all shrimp to skillet; stir in vermouth mixture.
Over medium-high heat, heat to boiling; cook about 1 minute to blend flavors, stirring occasionally.