By Nic Williams
1 1/2 cups diced leeks (white part only), rinsed and patted dry
5 tablespoons olive oil
4 cloves garlic, diced
1 pound extra-large shrimp, thawed, deveined, shells removed and patted dry
1 1/2 tablespoons of vermouth
3 tablespoons Italian parsley, chopped
1 tablespoon dill, chopped
1 teaspoon lemon zest
1 teaspoon kosher salt
1 teaspoon ground black pepper
In a large skillet, sauté diced leek in olive oil over medium heat for 5 minutes or until soft.
Stir in the garlic, and sauté for 1 minute. Be careful not to burn the garlic.
Sauté the shrimp for 2 minutes or until pink. Flip shrimp and sauté for another 2 minutes or until shrimp is cooked almost all the way through.
Remove pan from heat, and stir in vermouth, parsley, dill, lemon zest, salt and pepper.
For appetizers, spear shrimp with toothpicks and serve. For a light lunch, toss shrimp with a mixed green salad. For dinner, serve over rice or tossed with pasta.