1 1/2 pounds extra-large shrimp peeled and deveined
Salt and pepper to taste
2 Tbs olive oil
10 cloves of garlic minced
3/4 cup white wine
1 (14.5 oz) can diced tomatoes
1/2 cup finely chopped basil
4 Tbs unsalted butter, cut into pieces
2 Tbs capers, drained and minced
1 tsp lemon juice

1 1/2 pounds extra-large shrimp peeled and deveined 2 Tbs olive oil 10 cloves of garlic minced 3/4 cup white wine 1 (14.5 oz) can diced tomatoes 1/2 cup finely chopped basil 4 Tbs unsalted butter, cut into pieces 2 Tbs capers, drained and minced 1 tsp lemon juice

Pat shrimp dry and season with salt and pepper. Heat 1 Tbs oil in a large non-stick skillet over medium-high heat until just smoking. Add shrimp and cook until lightly brown, about 1 minute per side. Transfer to plate.

Add remaining garlic, oil, and 1/2 tsp. Pepper to the empty skillet and cook until fragrant, about 30 seconds. Stir in wine and tomatoes and simmer until slightly thickened, about 5 minutes. Off heat whisk basil, butter, capers, and lemon juice. Add shrimp and any accumulated juice to skillet. Cover and let sit until shrimp are heated through, about 5 minutes. Season with salt and pepper and serve.