This is a wonderfully simple reciple, and it just tastes so good. We made it last night as our first attempt out of The Bride and Groom's First Cookbook, and it was remarkably easy to prepare and very yummy.

Ingredients:

2 Tablespoons Virgin Olive Oil
1 1/2 Pounds Raw Large Shrimp, peeled and deveined
3 Large Cloves Garlic, Minced
1/4 Cup Dry Vermouth or Dry White Wine (we used cooking white wine, and it came out quite well)
3 Cups Imported Canned Plum Tomatoes with Their Juice, Chopped
2 Tablespoons Chopped Fresh Flat-Leaf Parsley

1. Heat the olive oil in a large sauté pan. Add the shrimp and cook, tossing, until the shrimp turn bright pink, about 3 minutes. Thirty seconds before the shrimp are finished, add hte garlic. Put the Garlicky Shrimp into a medium mixing bowl. (Cook shrimp in two batches if all shrimp don't fit into the sauté pan without touching)

2. Add the vermouth (or wine) to the sauté pan and simmer for 30 seconds. Add the tomatoes and parsley and simmer for 5 minutes.

3. Return the shrimp to the sauté pan and toss well in the sauce. Warm the Garlicky Shrimp on low heat for 1 minute.

Do not overcook the shrimp as they will toughen.

Serves 4.

suggested service - Parmesan Crisp Polenta, Pasta, or Rice.

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