Taboon Restaurant Unpeeled Shrimp
in Vermouth and Garlic Sauce


  • 1 pound, 6 ounces jumbo shrimp
  • Olive oil
  • salt and pepper
  • 1/3 cup extra-dry vermouth
  • 2 ounces cold butter, cut into small cubes
  • Chopped cilantro leaves
  • Juices from 1/2 lemon
  • 1 garlic clove, minced


  1. Devein and clean shrimp.
  2. Place a large sauté pan over medium-high heat. Put olive oil in pan. Arrange shrimp in pan. Season the shrimp with salt and pepper.
  3. Sauté shrimp until done - avoid over-cooking. Turn shrimp to opposite sides and squeeze the head against the pan to disperse its juices.
  4. Deglaze with vermouth, flambé and add butter, cilantro, lemon juice and garlic, whisking constantly until all butter dissolves.
  5. Serve on preheated plates.

Yield: 2 servings

Source: Taboon Restaurant, Jaffa, Israel

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