Grilled Shrimp in Artichoke Tomato Broth

• 2 garlic cloves, minced
• 2 teaspoons chopped fresh rosemary leaves
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 2 shallots, sliced into thin rounds
• 2 garlic cloves, minced
• 1 pound frozen artichokes, thawed
• 1/2 cup dry white wine
• 1 1/2 cups low-sodium chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1/2 teaspoon minced fresh thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. Start by marinating the shrimp.
2. Place the garlic, rosemary, extra-virgin olive oil, salt, and pepper in a medium bowl.
3. Add the shrimp and toss until the shrimp are well coated with the mixture.
4. Cover and refrigerate for 1 1/2 hours.
5. In a medium saucepan, heat the 3 tablespoons of olive oil over medium-high heat.
6. Add the shallots and cook for 1 minute.
7. Add the garlic and artichokes and cook until golden brown, 8 to 10 minutes.
8. Add the white wine and stir, scraping the brown bits off the bottom of the pan with a wooden spoon.
9. Add the chicken broth, tomatoes and their juices, thyme, and salt and pepper, and bring to a boil.
10. Reduce the heat and simmer for 5 minutes.
11. While the broth simmers, place a ridged grill pan over medium-high heat.
12. Grill the shrimp until just cooked through, 1 to 2 minutes per side.
13. Ladle the artichoke tomato broth into shallow bowls.
14. Top with the grilled shrimp and serve immediately.

garlic, rosemary, extravirgin olive oil, salt, freshly ground black pepper, shrimp, olive oil, shallots, garlic, artichokes, white wine, chicken broth, tomatoes, thyme, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/grilled-shrimp-in-artichoke-tomato-broth-376602 (may not work)