Categories: Fish- Seafood

Ingredients

• 3 Tbsp. extra-virgin olive oil, plus more for drizzling
• 3 to 4 cloves garlic, thinly sliced crosswise
• 2 shallots, thinly sliced crosswise
• 1 pint grape tomatoes halved lengthwise
• 1 lb. large shrimp (about 16),, cleaned and shells removed (tails left on)
• 1/2 tsp. crushed red pepper
• 2 to 3 fresh thyme leaves or 1 tsp. dried
• 1/4 tsp. salt
• Freshly ground black pepper
• 1 cup dry white wine or reduced-sodium chicken broth

Directions

1. In a large skillet, heat olive oil over medium high heat. Add garlic and shallots and cook, stirring occasionally, until fragrant, about 1 minute.
2. Add tomatoes and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes.
3. Add shrimp, crushed red pepper and thyme and cook, stirring occasionally, until shrimp are completely pink, about 3 minutes.
4. Add salt, pepper and wine and bring to boil. Reduce heat to low and simmer until liquid is reduced by half, 2 to 3 minutes.
5. Arrange shrimp on a warm platter or in a bowl and drizzle with olive oil.

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