I make this all the time when we are having company. I also use it to put over my salads instead of chicken. It has a great flavor and does not need cocktail sauce when you serve it as an appetizer.

1/2 cup dry vermouth
2 Tablespoonfuls fresh tyme (fresh is important)
1 TAblespoonful fresh marjoram
Juice of 1 whole lemon
1 teaspoonfiul salt
1/2 teaspoonful Tabasco or other hot pepper sauce
2 pound bag of raw deveined shrimp
4 minced garlic cloves
Can also add a jalapeno pepper
olive oil

Mince the thyme, marjoram and garlic. Add all the ingredients (except the olive oil) to a ziploc bag. Marinate 30 minutes to an hour in the refrigerator turning the bag occasionally. The 1st time I did it, I marinated 30 minutes in a ziploc. Now i marinate closer to 1 hour and I make a bag on my bag sealer and heat seal it. I seem to get much better flavor. When I seal the bag I make it close to the size of the ingredients. It seems to marinate more evenly.

Place 1 tablespoonful of olive oil in a large skillet on medium-high heat. Cook about 2 minutes a side or until done. Spread the shrimp evenly around the pan. Repeat with another tablespoonful of olive oil until all are done.