Shrimp Fra Diavolo

• 6 tablespoons extra-virgin olive oil
• 6 garlic cloves, crushed and peeled
• 2 pounds extra-large or jumbo shrimp
• 4 sprigs fresh thyme
• 1 1/2 teaspoons kosher salt
• 2 cups diced inner stalks and leaves of celery
• 1/4 teaspoon peperoncino flakes, or as needed (see headnote)
• 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
• 1/4 cup drained tiny capers in brine
• 1/4 cup chopped fresh Italian parsley

1. Pour 1/4 cup of the olive oil and the garlic into a large skillet over medium-high heat.
2. Once the garlic begins to sizzle, add half of the shrimp and the thyme sprigs.
3. Season shrimp with 1/2 teaspoon salt, and toss just until the shrimp are seared (but not fully cooked), a minute or two.
4. Remove the shrimp to a plate with tongs, and repeat with the remaining shrimp and another 1/2 teaspoon salt.
5. Once all of the shrimp have been seared and removed, add the celery to skillet and cook until wilted, about 2 to 3 minutes.
6. Add the peperoncino, letting it toast for a minute, then pour in the tomatoes.
7. Slosh out the can with 1 cup hot water, add that to the skillet, and stir.
8. Season with the remaining 1/2 teaspoon salt.
9. Bring the sauce to a simmer, and cook until the celery is tender and the sauce has thickened, about 15 minutes.
10. Stir in the capers, return to a boil, and return the shrimp.
11. Simmer until the shrimp are just cooked through, about 2 to 3 minutes.
12. Stir in the parsley, and drizzle with the remaining 2 tablespoons olive oil.
13. Serve immediately, over rice or polenta.

extravirgin olive oil, garlic, jumbo shrimp, thyme, kosher salt, celery, peperoncino flakes, italian plum tomatoes, capers, fresh italian parsley

Taken from www.epicurious.com/recipes/food/views/shrimp-fra-diavolo-385334 (may not work)