In a large bowl toss the shrimp with 1 teaspoon of salt and the baking soda. Let stand for 10 – 45 minutes.
In a large frying pan, heat 3 tablespoons of oil over high heat. Add half the shrimp turning occasionally until pink, about 2 minutes. Remove shrimp with slotted spoon, transfer to plate, now add 1-tablespoon oil and cook remaining shrimp and remove to plate.
Add remaining olive oil to frying pan along with garlic and red pepper flakes, about a minute (do not let the garlic burn).
Add vermouth to pan, scrap brown
bits from pan and reduce by half 3-4 minutes.
Add butter to pan and stir to create a silky sauce,
remove from heat and season with salt to taste. Now return to heat, if sauce breaks whisk in a teaspoon or so of water.
Return shrimp to pan, add herbs and lemon zest, toss shrimp until they are coated in sauce.
Serve as a stand alone dish, over pasta, or with crusty bread...and enjoy!