1/2 cup white wine 3 cups ripe cherry tomatoes (about 1 pound).
1 1/4 teaspoon kosher salt.
1/4 teaspoon ground white pepper.
1/2 cup torn fresh basil.
DIRECTIONS:
Step 1
Using a knife, make a 1/4-inch-deep cut along the back of each shrimp shell from head to tail. Leave shell and head intact. Using a small moistened paper towel and a paring knife, remove and discard the vein. Pat shrimp dry, and set aside.
Step 2
Heat 1/4 cup oil in a very large skillet over medium-high until shimmering and very hot. Add shrimp, and sear until shells are scorched about 1 minute. Transfer shrimp to a plate.
Step 2
Heat 1/4 cup oil in a very large skillet over medium-high until shimmering and very hot. Add shrimp, and sear until shells are scorched about 1 minute. Transfer shrimp to a plate.
Step 3
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