Provencal Shrimp Saute

• 2 teaspoons olive oil
• 1 pound shrimp, shelled and deveined
• 2 tablespoons slivered almonds, toasted
• 4 cloves garlic, peeled and minced
• 1 tablespoon drained capers
• 2 tomatoes, cored and coarsely chopped
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon salt, plus more to taste
• Freshly ground pepper to taste

1. Heat a large, heavy-bottomed nonstick skillet over medium heat until hot.
2. Add the olive oil.
3. Add the shrimp and saute 1 1/2 minutes.
4. Add the almonds and garlic and saute until the shrimp are cooked.
5. Stir in the capers, tomatoes and parsley.
6. Cook for 1 minute.
7. Stir in the salt and pepper to taste.
8. Divide among 4 plates and serve immediately.

olive oil, shrimp, slivered almonds, garlic, capers, tomatoes, parsley, salt, freshly ground pepper

Taken from cooking.nytimes.com/recipes/6772 (may not work)