INGREDIENTS
1 1/2 pounds extra-large shrimp, peeled and deveined
Salt and pepper
2 TBSP. olive oil
11 garlic cloves, minced
3/4 cup white wine
1 (14.5 oz.) can diced tomatoes
1/2 cup finely chopped basil
4 TBSP. butter, cut into pieces
2 TBSP. capers, drained and minced
1 tsp. lemon juice
DIRECTIONS
Pat shrimp dry with paper towels; season with salt and pepper.
Heat 1 TBSP. of oil in a large non-stick skillet over medium-high heat; add shrimp and cook about 1 minute on each side.
Remove to plate.
Add remaining oil, garlic and 1/2 tsp. pepper to empty skillet and cook about 30 seconds.
Stir in wine and tomatoes and simmer until slightly thickened.
Off heat, whisk in basil, butter, capers and lemon juice.
Add shrimp and all juices to skillet.
Cover and let sit until shrimp are heated through.
Season with salt and pepper.
Serves 4.
