Portuguese Shrimp

Photo: flickr user Geoff Peters 604

Ingredients

6 Garlic cloves coarsely chopped

3 mediums Tomatoes - (abt ¾ lb) coarsely chopped

1 teaspoon Chopped fresh thyme leaves

(or 1/2 teaspoon dried thyme)

teaspoon Salt

1 tablespoon Dijon mustard

2 tablespoons Olive oil

cup Dry white vermouth

(or 1/2 cup dry white wine)

pound Large or jumbo shrimp deveined, shells on

Zest of 2 medium lemons

cup Fresh parsley leaves

3 lrgs Garlic cloves

Preparation

Mix together the garlic, tomatoes, thyme, salt, mustard, oil and vermouth in a dish large enough to hold the shrimp in 1 heaping layer. Microwave, uncovered, on High for 10 minutes, or until the tomatoes soften.

Add the shrimp, toss to mix, and microwave, uncovered, on High for 4 minutes. Stir and continue to microwave, uncovered, on High for 2 minutes more, or until the shrimp turn pink and firm.

Finely chop the zest, parsley, and garlic with a chef's knife or in a food processor. Sprinkle the Gremolata over the top of the shrimp and serve right away.

This recipe yields 4 servings.