Mediterranean Shrimp with Artichoke Bottoms

Serves 4

• 1 pound large raw shrimp, cleaned and deveined
• 1 tablespoon olive oil
• 8 cloves garlic
• 3/4 teaspoon black pepper
• 3/4 teaspoon lemon peel
• 1/2 cup vermouth, dry
• 1/2 cup vegetable broth
• 1/4 cup lemon juice
• 1/4 cup capers
• 2 cups artichoke, frozen, bottoms
• 1 cup kalamata olives, pitted
• 1/4 cup parsley
• 4 each lemon slices

Heat olive oil in large skillet over medium-high heat. Add garlic and shrimp. Cook until pink. Remove from pan.

Add vermouth and vegetable broth to skillet. Reduce heat to medium. Add the lemon juice, lemon peel, artichoke hearts and capers to pan. Bring the heat up to medium high. Add corn starch and cook until sauce is slightly thickened. Return shrimp to pan. Toss in pasta and garnish with parsley and lemon slices.