Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], 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: 1. add the first 3 tbsp of evoo to a medium-hot pan. 2. add shallot, red pepper, garlic and cook until translucent. 3. add chicken broth to deglaze (2 minutes). 4. add white wine, oregano, and basil and reduce to simmer for 5 minutes. 5. while this is simmering, in a separate bowl, combine reserved liquid from the mushrooms with cornstarch and let sit. 6. add milk, rest of evoo, splenda, and cornstarch mixture and increase flame to high and let boil. be careful with the milk that it doesn't boil over. 7. add shrimp and reduce heat to medium, toss until pink (about 3-5 minutes). 8. serve over broccoli rabe or brown rice.