Pammie's Miami Shrimp

Here is my rendition of a dish called "Miami Shrimp"...

Pammie's Miami Shrimp

2 lbs fresh shrimp, deveined and peeled
1/4 c olive oil (may sub w/ veg. oil
but I always use Olive for better flavour)
2 t salt (seasoned salt if
available)
1/2 t Lemon Salt (white salt if available)
1 T Cajun Pepper
1/4 c extra dry Vermouth
2 T Lemon Juice

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Peel & de-vein shrimp if necessary. Preheat electric skillet to 320 degrees. Add oil, salt, pepper, and shrimp. Cook 8 to 10 minutes or until shrimp are pink and tender, stirring constantly. While cooking, sprinkle with Cajun Pepper to taste (I use 1 T).
Increase the temperature to 420 degrees. Add vermouth and lemon juice. Cook 1 more minute, stirring constantly. Drain.
Reserve juice for delicious dip.
Serve hot or cold as an appetizer or an entree.

Delicious!

My variations from the original recipe are:
I use Lemon Pepper instead of White Pepper, I add Cajun Pepper, I always use Olive Oil, never Veg. Oil, I reserve the juice because it is very delicious & good for dipping the shrimp in. I always sub seasoned salt for plain salt.