Makes 4 servings
½ cup extra-virgin olive oil
6 cloves garlic, thinly sliced
Roasted Fresno peppers, seeded and thinly sliced
2 cups Canned Tomatoes
1 cup dry white wine
20 large shrimp, head on, split down the back and deveined
2 tablespoons fresh basil leaves
In a 12-inch sauté pan, heat ¼ cup of the oil over medium heat. Add the garlic, onions, and Fresno Peppers cook until softened, about 3 minutes. Add the red pepper flakes, tomatoes, and wine and bring to a boil. Lower the heat and simmer for 4 minutes.
Lay the shrimp in the sauce and simmer until just cooked through, 4 to 6 minutes.