Place shrimp on a large disposable pan or paper plate and pat them completely dry with paper towel. Arrange shrimp so they lay evenly flat. Heat a large skillet over medium heat. Season shrimp with salt and pepper. Add butter to skillet. When foaming subsides, raise heat to high and invert the plate of shrimp over the skillet so the shrimp fall into the pan at once. Cook shrimp without moving them for 1 min. Add garlic, cook 1 more min. Turn shrimp, cook 2 min more. Transfer shrimp to bowl. Return skillet to heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Stir the lemon zest and parsley into the sauce. Pour sauce over shrimp and season with salt and pepper to taste. Divide shrimp among plates or arrange on a platter and serve.