Simple Shrimp Scampi

Use the cayenne sparingly; you are after only the faintest hint of spiciness. Serve with bread to sop up the remaining juices from both plate and skillet.

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

SIMPLE SHRIMP SCAMPI WITH ORANGE ZEST AND CILANTRO
Because it is spicy, this dish is best served with white rice.
Add 1 teaspoon grated orange zest and 1⁄4 teaspoon red pepper flakes to skillet with garlic in step 2. Omit cayenne and substitute 2 tablespoons minced fresh cilantro for parsley.

SIMPLE SHRIMP SCAMPI WITH CUMIN, PAPRIKA, AND SHERRY VINEGAR
This variation is deeply flavorful but has slightly less heat than either of the other two versions.
Add 2 teaspoons paprika and 1 teaspoon ground cumin to skillet with garlic in step 2. Omit cayenne and substitute 2 tablespoons sherry vinegar for lemon juice.

DEVEINING SHRIMP
Deveining usually creates a large, unsightly slit on the outer curve of shrimp. Try this technique for more attractive results.
1. Insert one tine of a dinner fork into the shrimp, pass the tine beneath the vein, and hook it under.
2. Draw the vein out through the very small hole you’ve created, leaving the shrimp looking virtually untouched.