from low-carb meals in minutes by Linda Gassenheimer
This literally only takes minutes to make!
2 teaspoons olive oil
6 medium-size garlic cloves, crushed
1/2 cup dry red vermouth
1 cup diced tomatoes
3/4 pound large shrimp, shelled and deveined
1/2 cup chopped fresh parsley
Several drops hot pepper sauce
salt and freshly ground black pepper to taste
Heat the olive oil in a medium-size nonstick skillet on medium high. Saute the garlic for a few seconds, then add the red vermouth and tomatoes. Cook 5 minutes. Add the shrimp and parsley, and cook 2-3 minutes until the shrimp are pink. Season with hot pepper sauce, salt, and pepper to taste.
Makes 2 servings