1 pound fresh or frozen extra-large shrimp, peeled and deveined (about 20)
2 tablespoons olive oil or cooking oil
2 tablespoons dry vermouth or white wine
2 cloves garlic, minced
dash of salt
dash of pepper
2 medium tomatoes, halved crosswise
For marinade, in a small bowl combine oil, vermouth or white wine, garlic, salt, and pepper. Pour over shrimp in bag. Close bag.
Marinate shrimp in the refrigerator for 2 to 4 hours. Drain shrimp, reserving marinade.
Arrange shrimp on the unheated rack of a broiler pan. Place tomatoes, cut side up, next to shrimp. Brush shrimp and tomatoes with marinade. Discard remaining marinade.
Broil 4 to 6 inches from the heat about 5 minutes or until shrimp turn opaque, turning shrimp over once. Makes 4 servings.
Per Serving: cal. (kcal) 170, Fat, total (g) 8, chol. (mg) 129, carb. (g) 4, pro. (g) 18, sodium (mg) 164, Percent Daily Values are based on a 2,000 calorie diet