Shrimp Scampi

2 lbs shrimp, preferably fresh gulf shrimp, peeled and deveined

6 Tbs butter
1/4 cup olive oil
6 cloves garlic (or more), chopped
a few flakes of red pepper

1/2 cup parsley, chopped

up to 1 cup whipping cream
1/4 cup white Vermouth or brandy
juice of 1 lemon

sea salt and freshly ground pepper, to taste

Saute the garlic over medium heat until translucent - do not allow to brown.
Add the shrimp, turn up the heat and stir until shrimp are pink.  Add the vermouth or brandy, then the lemon juice and the cream.  Sprinkle with sea salt, coarse pepper, and parsley.

Serve with pasta - we prefer homemade fettuccine from Westside Market - steamed broccoli, and crusty bread.