Shrimp with Basil and Tomatoes

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

Yield: 4 appetizer servings
Recipe from Coastal Living

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Ingredients

  • 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

Preparation

  1. 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.
  2. Pour through a wire-mesh strainer into a bowl, reserving garlic and basil. Return oil to pan.
  3. Add tomato and shrimp; cook over high heat 1 to 3 minutes or until shrimp turn pink. Stir in garlic and basil, if desired.
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