Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: heat 12-inch skillet over high heat until hot, 2 to 3 minutes. add 1 tablespoon oil and swirl to coat bottom of pan. add 1 pound shrimp and cook, stirring occasionally, until just opaque, about 1 minute; transfer to medium bowl. return pan to heat and repeat process with remaining oil and shrimp. return empty skillet to medium-low heat; melt 1 tablespoon butter. add garlic and cook, stirring constantly, until fragrant, about 30 seconds. off heat, add lemon juice and vermouth. whisk in remaining 2 tablespoons butter; add parsley and cayenne, and season to taste with salt and pepper. return shrimp and accumulated juices to skillet. toss to combine; serve immediately.

Target recipe: do not shell the shrimp, but to cut shrimp in half lengthwise through the shell, leaving them attached at the tail. in a non-reactive suacepan, combine the butter, lemon juice, parsley, garlic, black pepper and crushed red pepper. cook on low just until butter is melted stir in shrimp to coat and let marinate for 15 minutes. remove shrimp and arrange them in a shallow, oval casserole dish or i use the bottom of a broiler pan. they should have the tails sticking up. they will be floppy but will firm as they cook. pour the sauce over the shrimp. put your pan under a hot broiler and cook until the shrimp are done (not very long). arrange cooked shrimp in bowls and pour sauce over from your pan. sprinkle with additional parsley.