• 2 tablespoons olive oil
• 3-4 cloves garlic, chopped
• 1 1/2 pounds large shrimp (12-16 count), deveined and tails on
• 1 tablespoon Old Bay seasoning
• 1 tablespoon thyme
• 1/4 cup dry vermouth
• 2 tablespoons butter
• 2 tablespoons Sriracha sauce
• Juice of 1 lemon
• Sea salt, to taste
• 2 scallions, thinly sliced, for topping

Heat the oil in a skillet over medium-high heat. Swirl the garlic for a minute, then add the shrimp and season with Old Bay and thyme; toss until firm and pink. Deglaze with the vermouth and melt in the butter. Toss with the hot sauce and lemon juice; season with sea salt, to taste, and top with scallions to serve.

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