From America's Test Kitchen Season 2: Shrimp Classics
Restaurant versions of shrimp scampi often run the gamut from boiled shrimp and tomato sauce on a bed of pasta to rubbery shrimp overloaded in butter or olive oil. We wanted lightly cooked, moist shrimp in a light garlic and lemon sauce.
A quick sauté in batches was all the shrimp needed to cook fully without becoming rubbery; we then set them aside to build the sauce. We cooked minced garlic briefly in butter, so as not to scorch it, then added lemon juice and vermouth for depth of flavor; the liquids also protected the garlic from burning. Additional butter thickened the sauce, and parsley and cayenne provided the finishing touches to this light, flavorful Italian favorite.
Cayenne pepper replaces ground black pepper in this recipe, but use it sparingly, only to give the faintest hint of spiciness.