Ditch the bad wine and grab the vermouth for great shrimp scampi.
4 tablespoons extra-virgin olive oil, divided, plus more as needed3 tablespoons unsalted butter, cut into tablespoon-size pieces2 teaspoons minced parsley, tarragon, and chivesIn a large bowl, toss together shrimp with 3/4 teaspoon kosher salt and baking soda until evenly coated. Let stand for at least 10 minutes and up to 1 hour.In a large skillet, heat 3 tablespoons olive oil over high heat until shimmering.
Repeat with remaining shrimp, adding more oil if necessary.Add remaining 1 tablespoon olive oil to skillet along with garlic and red pepper flakes and cook, stirring, until garlic is just starting to turn golden, about 1 minute; lower heat if necessary to prevent scorching.Add vermouth and boil over high heat, stirring and scraping up any browned bits, until raw alcohol smell is mostly gone and vermouth has reduced by about half, about 3 minutes.
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