Instructions: Prepare butter, cover and refrigerate. Can be prepared 2 days ahead. Melt 2 tb Cajun Butter in large skillet. Add onion and bell pepper and saute until almost tender, about 5 minutes. Push veggies to side of skillet. Melt another 2 tb Cajun butter in same skillet; add shrimp and saute just until cooked through, 3 minutes. Mix shrimp and veggies together. Season with salt. Divide among plates. Add vermouth to same skillet; boil 1 minute.

Gradually add remaining Cajun butter, whisking until just melted. Pour sauce over shrimp. Serve over freshly cooked grits that have been flavored with sauteed garlic and chopped green onions.

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