Portuguese Shrimp

• 6 garlic cloves coarsely chopped
• 3 tomatoes mediums, abt 3/4 lb coarsely chopped
• 1 teaspoon fresh thyme leaves Chopped
• 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1 tablespoon dijon mustard
• 2 tablespoons olive oil
• white vermouth cup Dry
• 1/2 cup dry white wine
• shells
• jumbo shrimp
• 2 lemon medium
• 1 cup fresh parsley leaves
• 3 garlic cloves lrgs

1. Mix together the garlic, tomatoes, thyme, salt, mustard, oil and vermouth in a dish large enough to hold the shrimp in 1 heaping layer. Microwave, uncovered, on High for 10 minutes, or until the tomatoes soften.
2. Add the shrimp, toss to mix, and microwave, uncovered, on High for 4 minutes. Stir and continue to microwave, uncovered, on High for 2 minutes more, or until the shrimp turn pink and firm.
3. Finely chop the zest, parsley, and garlic with a chef's knife or in a food processor. Sprinkle the Gremolata over the top of the shrimp and serve right away.

garlic, tomatoes, thyme, thyme, salt, mustard, olive oil, white vermouth, white wine, shells, jumbo shrimp, lemon medium, parsley, garlic

Taken from www.yummly.com/recipe/Portuguese-Shrimp-1669904 (may not work)