Instructions

1. Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add 1 pound of shrimp and cook, stirring occasionally, until just opaque, about 1 minute and transfer to a medium-sized bowl. Repeat with the remaining 1 pound of shrimp, transferring shrimp to the bowl with the first batch.
2. Melt 1 tablespoon of butter in the now empty skillet over medium-low heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Off the heat and add the lemon juice and vermouth. Whisk in the remaining 2 tablespoons butter, add parsley and cayenne and season with salt and pepper. Return the shrimp and accumulated juices to the skillet. Toss to combine and serve immediately.