Divine Gulf Shrimp

2/3 cup olive oil
1/2 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds fresh shrimp, peeled, deveined
3 tablespoons butter
1 clove garlic, crushed
1 cup blanched slivered almonds
Dash of hot pepper sauce
1/2 cup dry vermouth

Make marinade of olive oil, lemon juice, and seasonings. Marinate shrimp for at least 2 hours.

Melt butter in large skillet; add garlic and shrimp. Reserve marinade. Stir-fry shrimp over medium heat until pink. Discard garlic; remove shrimp to a hot platter. Saute slivered almonds in butter until brown; add marinade, hot pepper sauce and vermouth. When well blended, pour sauce over shrimp.

Serve over saffron rice mixed with chopped chives or finely chopped green onions.

Serves 6 to 8.