Ideal for a cocktail buffet, these appetizer shrimp are marinated for only 30 minutes and quite flavorful without any sauce. Serve with toothpicks.
1/4 cup dry vermouth
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh marjoram
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon hot pepper sauce (such as Tabasco)
36 large shrimp, peeled and deveined (about 1 3/4 pounds)
4 garlic cloves, minced
1 jalapeño pepper, finely chopped
2 tablespoons olive oil, divided
How to Make It
Combine first 9 ingredients in a large zip-top plastic bag. Marinate in refrigerator 30 minutes, turning bag occasionally.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of shrimp; cook 1 1/2 minutes on each side or until done. Remove shrimp from pan. Repeat with remaining olive oil and remaining shrimp.