Sprinkle chopped parsley on top and serve with a side of simple plain rice, a salad and a piece of crusty bread to soak up the sauce.
10 jumbo shrimp (peeled and de-veined)
6 large garlic cloves (chopped)
6 large plum tomatoes (chopped)
Parsley for garnish
2 tbsp extra virgin olive oil
For tomato basil oil:
3-4 oz sundried tomatoes in oil
10 large basil leaves
Extra virgin olive oil
First, make your tomato basil oil. In a small food processor, pulse the basil leaves and sundried tomatoes until it is coarsely mixed. With your food processor set to puree, slowly drizzle enough olive oil to form a loose paste. Then put in a fine mesh strainer lined with one layer of cheese cloth. Place over a bowl and let the oil drip to separate the oil from the solids. You will end up with a small amount of tomato basil oil -- enough for 3-4 servings.
Quarter and seed the tomatoes. Discard the pulp, and then slice the tomatoes into three strips and evenly dice. Repeat for the rest of the tomatoes. Saute diced tomatoes and chopped garlic over medium heat in 2 tbsp of extra virgin olive oil until the tomatoes soften. Add tomato basil oil, as little or as much as you want, then add the shrimp and saute until the shrimp is pink and cooked through. Do not overcook.