Instructions: Seafood Alternatives: scallops
In a 10-inch skillet over medium-high heat, melt 1 tablespoon of the butter with the olive oil. Add half the shrimp, stir-fry until just opaque, about 3 minutes, and remove. Add the remaining butter and stir-fry the remaining shrimp; remove and keep warm.

Add the vermouth to the pan and boil to reduce by two-thirds, 4 to 5 minutes, scraping up any browned bits. Add the artichoke hearts, salt and pepper; simmer until warm, about 2 minutes.

Stir in the parsley and shrimp. Serve at once, with Roasted Red Pepper Valvet and Cilantro Cream passed separately.

This recipe yields 8 servings.

Comments: Your guests will devour these succulent shrimp, served with a smoky roasted pepper sauce and zesty cilantro sauce. Although the shrimp require last-minute sauteing, the sauces can be made in advance.

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