Garlic Shrimp with Basil

Contributed by: Mary Stankiewicz
Ingredients
1 ½ lb extra large shrimp, pelled, and deveined
Salt and pepper
2 tbsp olive oil
10 garlic cloves, minced
¾ cup white wine
1 (14.5 oz) can diced tomatoes
½ cup finely chopped fresh basil
4 tbsp unsalted butter, cut into pieces
2 tbsp capers, drained and minced
1 tsp lemon juice

Directions
Pat shrimp dry with paper towels and season with salt and pepper.
Heat 1 tbsp oil in large nonstick skillet over medium – high heat until just smoking.
Add shrimp and cook until lightly browned, about 1 minute per side. Transfer to plate.
Add remaining oil, garlic, and ½ teaspoon peopper to empty skillet and cook until fragrant, about 30 seconds.
Stir in wine and tomatoes and simmer until slightly thickened about 5 minutes.
Off heat, whisk in basil, butter, capers, and lemon juice.
Add shrimp and any accumulated juices to skillet.
Cover and let sit until shrimp are heated through, about 5 minutes.
Season with salt and pepper, serve.