2 lb cleaned and deveined shrimp
2 TBS butter
1/2 tsp salt
Dash cayenne pepper
3 TBS dry vermouth
1 1/2 TBS lemon juice
Cook shrimp in butter until just pink. Add remaining ingredients and cook at high heat about 2-3 minutes, stirring constantly.
3 (8 oz) pkg cream cheese, softened 1 pt sour cream 1 TBS picante sauce 10 green onions, chopped 1 lime 1-4 canned jalapenos, chopped (do not use fresh) Mix. Spread over flour tortillas. Roll up and refrigerate for a couple of hours. Cut into 1" pieces and serve with picante sauce.
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