Jumbo Shrimp Marsala-Style: Gamberoni alla Marsala

• 1 1/2 pounds large U-12 shrimp
• 4 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 celery rib with the leaves, cut in paper thin slices
• 1 medium red onion, cut in paper thin slices
• 4 medium plum tomatoes, roughly chopped
• 1 tablespoon currants
• 2 tablespoons small capers, rinsed and dried
• 1 tablespoon pine nuts
• 1 glass (6-ounces) Marsala
• Chili flakes
• Fennel fronds
• 2 tablespoons torn basil leaves
• 2 tablespoons torn mint leaves
• Lemon wedges

1. Peel and de-vein the shrimp.
2. In a 12 to 14-inch pan heat the olive oil.
3. Lay in the shrimp in 1 layer.
4. Season with salt and pepper.
5. Top with celery, onion, tomatoes, currants, capers, and pine nuts.
6. Heat through.
7. Toss and deglaze with Marsala.
8. Divide among 4 plates, sprinkle with chili flakes, fennel fronds, basil and mint.
9. Serve with lemon wedges.

shrimp, extravirgin olive oil, salt, celery, red onion, tomatoes, currants, capers, nuts, glass, chili flakes, fennel, torn basil, mint, lemon wedges

Taken from www.foodnetwork.com/recipes/mario-batali/jumbo-shrimp-marsala-style-gamberoni-alla-marsala-recipe.html (may not work)