Serve with lots of French bread to sop up every last drop of the savory sauce.
Southern Living NOVEMBER 2004
Peel shrimp, and devein, if desired.
Melt butter with olive oil in a large, deep skillet over medium-high heat. Increase heat to high, and add shrimp and ham; cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Reduce heat to medium high, add vermouth and next 3 ingredients; bring to a boil. Pour into a large, deep serving platter or individual bowls. Sprinkle with parsley, and serve immediately. Serve with French bread.
Note: For testing purposes only, we used McCormick's Cajun seasoning.
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