Shrimp, Roman Style

• 2 tablespoons extra virgin olive oil
• 1 tablespoon garlic, slivered or not too finely chopped
• 6 small dried red chiles or hot red pepper flakes to taste
• One 28-ounce can plum tomatoes, chopped, with their juice, or 4 cups chopped fresh tomatoes
• Salt and freshly ground black pepper
• 2 pounds shrimp, peeled and, if you like, deveined
• 1 cup chopped fresh mint or 1 tablespoon or more dried

1. Put the olive oil in a large, deep skillet over medium heat.
2. Add the garlic and chiles.
3. When the garlic begins to color, cook carefully until it browns just a bit.
4. Turn the heat off for a minute to avoid spattering, then add the tomatoes.
5. Turn the heat to medium-high and bring to a boil, then reduce the heat to medium and simmer, stirring occasionally.
6. Add salt and pepper to taste.
7. Add the shrimp and cook, stirring occasionally, until all are pink, 5 to 10 minutes.
8. Taste and adjust the seasoning; the sauce should be quite strong.
9. Stir in the mint and serve.
10. VARIATIONS
11. This consistency makes the dish ideal as a topping for pasta: just cut the amount of shrimp to about a poundwith a pound of pasta as the base, theres no need for more than that.
12. Start the water for the pasta when you start the sauce and begin to cook the pasta at the same time as the shrimp.
13. The same procedure can be followed to make this dish using squid, which should be cooked just until tender, probably even less time than the shrimp, or scallops, which will take about the same time as shrimp.
14. Almost all shrimp are frozen before sale.
15. So unless youre in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality.
16. There are no universal standards for shrimp size; large and medium dont mean much.
17. Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do.
18. Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound.
19. Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound).
20. On deveining: I dont.
21. You can, if you like, but its a thankless task, and there isnt one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.

extra virgin olive oil, garlic, red chiles, tomatoes, salt, shrimp, fresh mint

Taken from www.epicurious.com/recipes/food/views/shrimp-roman-style-386604 (may not work)