Marinated Shrimp

1/4 cup dry vermouth
2 tbsp. chopped fresh thyme
1 tbsp. chopped fresh marjoram
2 tbsp. lemon juice
1 tsp. salt
1/2 tsp. hot pepper sauce
36 large shrimp, peeled and deveined
4 garlic cloves, minced
1 jalapeño pepper, finely chopped
2 tbsp. olive oil

Combine first 9 ingredients in a large zip-top plastic bag. Marinate in refrigerator
30 minutes, turning bag occasionally.

Heat 1 tbsp. olive oil in a large nonstick skillet over medium-high heat. Add
half of shrimp; cook 1½ minutes on each side or until done. Remove shrimp
from pan. Repeat with remaining olive oil and remaining shrimp.