For the sauté step, get the oil hot but not so hot that it smokes: There's only a teaspoon, and it'll heat quickly. If you want a pungent flavor hit, sprinkle on some coarsely ground black pepper at the end.
36 large shrimp, peeled and deveined (about 1 1/2 pounds unpeeled)
1 teaspoon olive oil
2 cups diced seeded plum tomatoes
1 1/2 teaspoons butter
3 tablespoons fresh lemon juice
1 teaspoon crushed red pepper
12 small fresh basil leaves
1/4 teaspoon kosher salt (optional)
How to Make It
Coat a large skillet with cooking spray. Arrange shrimp in a single layer in unheated pan. Turn heat to low; cook shrimp 8 minutes, without turning. Increase heat to medium-low. Cook 2 minutes or until edges of shrimp turn orange. Turn shrimp over; cook 2 minutes or until shrimp turn orange on bottom edges. Place shrimp in a large bowl.
Heat pan over medium-high heat. Add oil to pan; swirl to coat. Add shrimp to pan; sauté 45 seconds. Turn off heat. Add tomatoes; toss to coat. Add butter, lemon juice, crushed red pepper, and basil leaves; toss to melt butter and coat. Add salt, if desired.
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