Sautéed Shrimp with Fried Garlic and Steamed Tomatoes

• 4 tomatoes, about 1-1/2 pounds total weight, cut in half
• Salt and freshly-ground pepper
• 3/4 cup water, with a dash of white wine in it
• 5 tablespoons olive oil
• 1 pound medium-sized shrimp , peeled and deveined
• 2 tablespoons finely-chopped garlic
• 1 tablespoon sherry vinegar
• 2 tablespoons chopped fresh parsley
• Dash of cayenne pepper

Place the water and the tomato halves, cut side up, in a large saucepan, or stove-top casserole with a lid. Sprinkle with the salt and pepper.

Cover, and steam slowly (Do not let them get too overcooked and softened).

Warm 2 tablespoons of the oil in a sauté pan, or skillet, over high heat.

Add the shrimp and salt and pepper to taste, and sauté until coral and firm, about 2-3 minutes.

Meanwhile, in a smaller saucepan over high heat, combine the garlic and the remaining olive oil.

Sauté the garlic until it runs golden brown, about 1 minute.

Add the vinegar and deglaze the pan by stirring to dislodge any browned bits, about 30 seconds.

Place the tomatoes on the serving dishes, and top with the shrimp .

Pour the contents of the garlic pan over the top, and sprinkle with the cayenne pepper.

Garnish and serve.

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