Rachael's Calabrian-Style Shrimp Scampi

• 3 tablespoons olive oil
• 20-24 large shrimp, deveined and tails on
• Salt and pepper
• 1 rib of celery with leafy tops, finely chopped
• 1 large shallot, finely chopped
• 5-6 cloves garlic, crushed and chopped or grated
• 2 tablespoons Calabrian chili paste or 1 tablespoon crushed red pepper flakes
• 1/2 cup dry vermouth

• ½ cup (recipe follows) or seafood stock
• 2 tablespoons butter
• A handful of flat-leaf parsley, finely chopped
• Juice of 1 lemon

Heat 2 tablespoons olive oil in large pan over medium-high to high heat, add shrimp and sear 2 minutes, then turn, season with salt and pepper, cook a minute more, and remove from pan. Add another turn of oil and the minced celery, shallots and garlic, stir a minute or 2, then add chili paste and stir, add vermouth and let it absorb, add stock and let it bubble and reduce a minute, then add butter and parsley. Swirl, then add shrimp back to pan and turn to coat. Cook shrimp through 2 minutes more and douse with lemon juice, then serve.