Butterflied Shrimp In Wine

• 1/3 c. dry vermouth
• 1 tsp. chicken bouillon powder
• 1/2 tsp. pepper
• 1 lb. large shrimp
• 1 egg
• 1/2 c. flour
• 3 Tbsp. butter or margarine
• 2 Tbsp. salad oil
• 2 tsp. minced parsley
• lemon slices
• 1/2 c. water
• 1/4 tsp. salt

1. About 45 minutes before serving, mix vermouth, bouillon, pepper, water and salt in a measuring cup and set aside.
2. Butterfly shrimp; remove shells and devein.
3. Cut each shrimp 3/4 of the way through, along center back; spread each shrimp open.
4. In flat saucer, beat egg.
5. Measure flour into another saucer.
6. Dip shrimp in egg, then coat with flour.
7. In 12-inch skillet over medium heat, heat butter or margarine and salad oil until hot and bubbly. Cook shrimp until lightly browned on both sides (about 1 to 2 minutes per side).
8. Remove shrimp as they brown.
9. Return all shrimp to skillet; stir in vermouth mixture.
10. Over medium-high heat, heat to boiling; cook about 1 minute to blend flavors, stirring occasionally.

chicken bouillon powder, pepper, shrimp, egg, flour, butter, salad oil, parsley, lemon slices, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=446461 (may not work)