Shrimp with Basil and Tomatoes

"Something about basil and tomatoes maximizes the taste of the shrimp," says Franz.


4 appetizer servings

Recipe from

Coastal Living


1 pound unpeeled, large fresh shrimp
2 garlic cloves, minced
1/2 cup chopped fresh basil
3 tablespoons canola oil
2 tablespoons olive oil
1 large red tomato, seeded and chopped
1 large yellow tomato, seeded and chopped


Butterfly shrimp by making a slit down the back of each from the large end to the tail, cutting to, but not through, the inside curve of shrimp. (Do not peel.) Devein, if desired; set aside.

Pour through a wire-mesh strainer into a bowl, reserving garlic and basil. Return oil to pan.

Add tomato and shrimp; cook over high heat 1 to 3 minutes or until shrimp turn pink. Stir in garlic and basil, if desired.