Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Cajun butter
     1/4  pound         butter -- room temp
     1/4  cup           fresh chives or green -- onions; chop
   4      teaspoons     crab boil -- grind in spice
   1 1/2  teaspoons     Tabasco sauce
                        shrimp
   1      cup           red onion -- sliced
   1                    red or green pepper -- sliced
   1      pound         large shrimp; peel -- devein
     1/3  cup           dry vermouth

Preparation:

Prepare butter, cover and refrigerate. Can be prepared 2 days ahead. Melt 2 tablespoon Cajun Butter in large skillet. Add onion and bell pepper and sauté until almost tender, about 5 minutes. Push veggies to side of skillet. Melt another 2 tablespoon Cajun butter in same skillet; add shrimp and sauté just until cooked through, 3 minutes. Mix shrimp and veggies together. Season with salt. Divide among plates. Add vermouth to same skillet; boil 1 minute. Gradually add remaining Cajun butter, whisking until just melted. Pour sauce over shrimp. Serve over freshly cooked grits that have been flavored with sautéed garlic and chopped green onions.