Shrimp Scampi

2 tablespoons unsalted butter

2 tablespoons olive oil

3 large garlic cloves, finely chopped

1 pound large shrimp (thawed and peeled if using frozen)

¼ cup vermouth

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons freshly squeezed lemon juice

1 heaping tablespoon parsley, roughly chopped

Nutritional information per serving (based on 4 servings):

Calories 250 (53% from fat) | carb. 3g | pro. 23g | fat 15g | sat. fat 15g | chol. 186mg | sod. 599mg | calc. 66mg | fiber

1. Put the butter, oil, garlic, shrimp and vermouth into the Cuisinart Pressure Cooker.  Secure the lid and select Low pressure. Turn heat to high until pressure cooker reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 1 minute.

2. When time expires, release pressure by selecting quick pressure release. When the red safety valve drops, remove lid. Sprinkle with salt and pepper. Stir in lemon juice and parsley.  Serve over rice.

* Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.