Shrimp with Sun-Dried Tomatoes

Directions

Heat olive oil in a skillet over medium heat and sauté shrimp tow to three minutes or until opaque.

Remove from skillet and keep warm.

Add shallot and garlic to the skillet and sauté until tender.

Add sun-dried tomatoes and sauté an additional two minutes.

Add vermouth and cook until liquid is reduced by half.

Stir in cream, and cook until sauce thickens.

Add shrimp, parsley, and pepper, mixing well.

Serve immediately.