Years ago I cooked at a prime rib chain called Victoria Station. Our radio tag was Johnny Cash singing “Destination… Victoria Station” in his deep tremolo, hence the name of this delicious and easy dish. We’d always have a few skillets on hand, ready to fire for the non-meat eaters. Serves 2-4.
1 lb raw shrimp, shells on, the bigger the better
3 garlic cloves, peeled and finely chopped
3 T melted butter, preferably clarified
3 T fresh lemon juice
3 T dry vermouth
Method: Peel shrimp, leaving tails on, and butterfly by cutting down through the back just to the point where you’re about to split the meat, then flattening. Arrange the butterflied shrimp around the edges of a non stick skillet, tails out as shown, with garlic in the middle. Prep the melted butter/lemon juice/vermouth mixture and keep it warm. When ready to serve, place the skillet over high heat and pour the sauce over the shrimp. The dish is done when the shrimp lose their translucence and become solid white and pink, about 2-3 minutes. Serve immediately over white rice or with some good bread to sop up the delicious sauce.