Ingredients:

1. 1 lb. large raw shrimp, shelled and deveined, leaving tails on.
2. Using a sharp knife, butterfly shrimp by cutting along the inner curve. Fold flat, but do not break the shrimp in half.
3. 1/2 cup of olive oil
4. 2 large cloves garlic, finely chopped
5. 1/8 cup fresh picked garden basil, finely minced
6. 3 Tablespoons dry vermouth or white wine
7. 3 Tablespoons freshly squeezed lemon juice
8. 1/4 teaspoon soy sauce maximum. (Do not use more as this will overpower the delicate flavors)
9. Black pepper, freshly ground to taste
10. Salt

    Garnish

11. Fresh garden radishes, sliced thin
12. Fresh lemon slices
13. Freshly picked basil leaves from the garden

Using a steel wok or heavy fry pan, heat oil over medium heat. Add garlic, minced basil, vermouth, lemon juice and soy sauce. Add shrimp and saute, stirring, for 2-4 minutes - until the shrimp all turn pink. This happens fast. Salt and pepper to taste. Transfer shrimp and sauce to a serving bowl, and cover. Chill to allow the flavors to blend for several hours. Return to room temperature before serving.

As an appetizer, arrange shrimp on a serving dish and drizzle sauce on top. Garnish with sliced radishes, basil leaves and lemon slices. Simple but excellent presentation for guests.

Have your guests use chopsticks for an oriental touch to your party. Hint: Have a few forks handy.

Source: Yankee Harvest