Ingredients

• 3 Tbsp. extra-virgin olive oil, plus more for dipping
• 4 to 5 cloves garlic, thinly sliced crosswise
• 2 shallots, thinly sliced crosswise
• 1 pint cherry tomatoes, halved
• 1 lb. large shrimp (about 16), peeled and deveined
• 1/2 tsp. red pepper flakes OR 1 quindilla chile pepper, chopped
• 2 to 3 tsp. fresh thyme leaves, plus more sprigs for garnish
• Sea salt and ground black pepper
• 1/2 cup dry white wine

Directions

1. In a llarge skillet, heat olive oil over medium-high heat. Add the garlic and shallots and sauté, stirring occasionally, until fragrant, about 1 minute. Add tomatoes and sauté, stirring and tossing occasionally, until beginning to soften, 3 to 4 minutes. Add shrimp, red pepper flakes and thyme and sauté, stirring and tossing occasionally, until shrimp are completely pink, about 3 minutes. Taste and season with additional salt and pepper.
2. Arrange shrimp on a warm platter or in a bowl, drizzle with olive oil and garnish with thyme.

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