Wild Florida shrimp are definitely the best tasting shrimp available, and thanks to responsible harvest techniques and tight US fisheries management, wild Florida shrimp are the most ecological choice. Do your taste-buds and the planet a favor and avoid lesser imported shrimps, they are not of the same quality, and their farming or harvest techniques usually does great ecological damage.

1 pound linguini, fettuccini or pappardelle pasta
4 tbs butter or Tony's Scampi Butter
4 tbs olive oil, plus more for drizzling
3 tbs minced or slivered shallots
1 tbs minced or thinly sliced garlic
pinches of crushed red pepper to taste
1.5 pounds large American Gulf shrimp (shell on and deveined or peeled and deveined)
pinches of fine sea salt and black pepper
juice of one lemon
1/2 cup dry vermouth
4 tbs minced fresh Italian parsley
Sea salt and ground black pepper

Cook pasta according to package directions.

Heat 12-inch skillet over medium high heat until hot. Add half the oil and half the butter along with the shallots, garlic and crushed red pepper - saute until the shallots are tender.

Add shrimp and season with pinches of salt and pepper, saute and toss just until done (about 2-3 minutes, depends on conditions and shrimp size). Remove to a bowl and reserve.

Return empty skillet to stovetop and add lemon juice and wine, bring to a boil. Add remaining butter, olive oil and reserved shrimp and toss with parsley. Taste and adjust seasonings with salt and pepper. Serve immediately with pasta, finishing with a drizzle of olive oil. Serves 4-5 Chef Mick, www.TonysMarket.com -- www.TonyRosacciCatering.com