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.