© JACQUES & COMPANY 2011
Makes 4 servings
2 pounds raw shrimp, size 16/20, peeled
1/4 cup olive oil
1 tablespoon fresh garlic, chopped
4 whole Roma tomatoes, peeled & 1/2” dice
1 tablespoons lemon juice
1/4 teaspoon red pepper flakes
1/2 cup fresh basil leaves, chopped
Butterfly the shrimp (they will be more tender).
Heat the olive oil in a large skillet and sauté the shrimp until they just turn red in color. Remove the shrimp to a bowl.
In the same skillet, add the garlic and red pepper flakes. Sauté for 30 seconds until golden, then add the tomatoes and lemon juice. Simmer for 3 minutes.
Add the reserved shrimp and juices to the tomato mixture. Add basil and salt to taste and simmer for 1 minute.
Serve as is or with steamed jasmine rice.
Wine suggestion: A crisp Provençal rosé.