Shrimp With Tomatoes, Wine and Basil

• 3 12 cups water
• 12 kosher salt
• 1 cup ice cube
• 1 14 lbs large shrimp
• 1 12 tablespoons olive oil
• 14 cup thinly sliced green onion
• 3 garlic cloves, thinly sliced
• 12 cup dry white wine
• 1 cup coarsely chopped seeded peeled tomatoes
• 14 teaspoon kosher salt
• 14 teaspoon fresh ground black pepper
• 3 cups cooked vermicelli (about 6 ounces uncooked pasta)
• 14 cup chopped basil

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

water, kosher salt, shrimp, olive oil, green onion, garlic, white wine, tomatoes, kosher salt, ground black pepper, vermicelli, basil

Taken from www.food.com/recipe/shrimp-with-tomatoes-wine-and-basil-95481 (may not work)