Prepare butter, cover and refrigerate. Can be prepared 2 days ahead. Melt 2
tb Cajun Butter in large skillet. Add onion and bell pepper and saute until
almost tender, about 5 minutes. Push veggies to side of skillet. Melt
another 2 tb Cajun butter in same skillet; add shrimp and saute 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 sauteed garlic and chopped green onions.