In a deep skillet, melt 1/4 lb. butter, add 1/2 cup olive oil and 1 large clove mashed garlic, saute lightly, add 1 t. salt.
Stir in 2 lbs. medium-size raw shrimp (in shells), stir until red.
Turn flame up and add juice of one lemon and cut-up slices of same, 4 oz. dry vermouth and 1 1/2 t. salt.
Stir briskly and briefly and serve hot.