Zazas Shrimp Marsala1 1/2 pounds large Shrimp4 tablespoons extra-virgin olive oilSalt and freshly ground black pepper1 glass (6-ounces) MarsalaChili flakes2 tablespoons torn basil leavesLemon wedgesDirectionsPeel and de-vein the shrimp.In a 12 to 14-inch pan heat the olive oil. Lay in the shrimp in 1 layer. Season with salt and pepper. Top with celery, onion, tomatoes, currants, capers, and pine nuts. Heat through. Toss and deglaze with Marsala wine. Serve with lemon wedges.