Shrimp Sautéed With Fresh Tomatoes, Wine, And Basil

• 3 1/2 cups water
• 1/2 cup kosher salt (such as Diamond Crystal)
• 1 cup ice cubes
• 1 1/4 pounds large shrimp
• 1 1/2 tablespoons olive oil
• 1/4 cup thinly sliced green onions
• 3 garlic cloves, thinly sliced
• 1/2 cup dry white wine
• 1 cup coarsely chopped seeded peeled tomato
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups hot cooked vermicelli (about 6 ounces uncooked pasta)
• 1/4 cup chopped fresh basil

1. Combine water and 1/2 cup salt in a large bowl, stirring until salt dissolves. Pour salt mixture into a large zip-top plastic bag. Add ice and shrimp; seal. Refrigerate 30 minutes. Remove shrimp from bag; discard brine. Peel shrimp.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic; saute 15 seconds. Add shrimp, and saute 1 minute. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomato, 1/4 teaspoon salt, and pepper; cook 3 minutes or until shrimp are done. Remove from heat; serve over pasta. Sprinkle with basil.

water, kosher salt, shrimp, olive oil, green onions, garlic, white wine, tomato, kosher salt, freshly ground black pepper, hot cooked vermicelli, fresh basil

Taken from www.myrecipes.com/recipe/shrimp-sauted-with-fresh-tomatoes-wine-basil (may not work)