Put the shrimp on a large disposable pie pan or paper plate and pat them completely dry with a paper towel.
Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high and place shrimp in sauté pan. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Return the skillet to the heat and pour in the vermouth, white wine and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the lemon zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.