Wash and pat dry shrimp with paper towel. Season both sides of shrimp with salt and pepper.
Heat a large skillet over medium high heat. Add olive oil and swirl to coat pan. Add 1/2 of the shrimp, tossing to coat with oil, and cook about 2 minutes per side, depending on size of shrimp, or until pink and done. Transfer shrimp to plate and keep warm. Cook remaining shrimp in the same way.
Reduce heat to medium. Add garlic, stirring to coat, 10 seconds. Add vermouth and scrape bottom of pan loosening browned bits. Cook for 3 minutes, or until liquid is reduced by about 1/2.
Turn heat to low and add butter, whisking to melt. Add parsley, capers and lemon juice.
Adjust seasoning and return shrimp to pan to warm.
Serve over pasta or rice.