To ensure that the sauce comes out just right, we strongly recommend laying out all of your ingredients before you start to ensure that you have everything ready at the right time. You will need one skillet or pan with a tight-fitting lid for the sauce and a frying pan for shrimps.

Now let's prepare your ingredients for cooking. This includes: 1. thaw and dry shrimp; 2. set aside anchovies fillets; 3. peel and thinly slice garlic cloves; 4. chop parsley; 5. shred romaine lettuce; 6. wash cherry tomatoes; 7. drain and chop capers.

We are ready to cook. In a skillet or a pan with a tight-fitting lid, heat 3 tbsp of olive oil over medium heat. Stir in anchovies fillets so that they melt within the oil.

Stir in sliced garlic and red pepper flakes for 2-3 minutes.

Stir in 1/4 cup of dry vermouth, add cherry tomatoes and chopped capers.

Cover the pan with a tight lid, increase the heat to medium-high and cook, shaking occasionally until tomatoes burst (about 15 minutes). You can also help the bursting with a wooden spoon. Then remove from the pan from the heat.

While the sauce is simmering down, heat the remaining 2 tbsp of olive oil in a separate frying pan over medium heat. Add shrimp and season with salt and black pepper to taste. Cook for about 3 to 5 minutes, turning them until they are firm and opaque.

Pour in the remaining 1/4 cup of dry vermouth to deglaze the pan.

Add vegetarian butter to melt, stir in lemon juice and the parsley

Toast bread buns. Pile shredded lettuce into warm buns, load it with shrimp and lots of sauce.