Shrimp with Basil, Garlic, and Tomatoes

• 1 cup quartered vine-ripened grape or cherry tomatoes
• 2 teaspoons finely chopped fresh basil leaves
• Kosher salt and freshly ground black pepper
• 1 1/2 pounds medium-large shrimp, shelled and deveined
• 4 teaspoons extra-virgin olive oil, divided
• 1 large clove garlic, minced
• Copyright 2001 Television Food Network, G.P. All rights reserved.

1. In a medium bowl, combine the tomatoes and basil.
2. Season with salt and pepper to taste and set aside while you saute the shrimp.
3. Divide the shrimp between two 8-or 9-inch pie pans and pat them completely dry with a paper towel.
4. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
5. Heat 2 large skillets over medium heat.
6. Season one side of the shrimp with salt and pepper; add a teaspoon of oil to each pan and turn the heat to high.
7. Invert a pie pan over a skillet so the shrimp fall into the pan all at once.
8. Repeat with the other shrimp.
9. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes.
10. Add a remaining teaspoon oil and half the garlic to each pan.
11. Turn the heat off and turn the shrimp over with tongs.
12. Cook for 1 minute in the residual heat of the pans.
13. Transfer the shrimp to the bowl with the tomato mixture and toss to combine.
14. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

grape, fresh basil, kosher salt, shrimp, extravirgin olive oil, clove garlic, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/shrimp-with-basil-garlic-and-tomatoes-recipe.html (may not work)