Shrimp in a fra diavolo sauce by Lidia Bastianich

MMMM Yummy and leaves that little bit of crushed red pepper feeling on your lips!

 6 tablespoons extra virgin olive oil
6 garlic cloves, peeled and sliced
2 1/2 pounds jumbo shrimp (about 30) peeled and deveined
Salt
One 35-ounce can Italian plum tomatoes (preferably San Marzano), cored and coarsely crushed
8 fresh basil leaves, torn into quarters
2 tablespoons minced fresh Italian parsley
1 teaspoon crushed red pepper

 Heat 4 tablespoons of the olive oil in a large skillet over medium heat. Stir in the garlic and cook, shaking the pan, until golden. This takes about one minute. WATCH very carefully as garlic will burn and then you have to redo -- I ended up removing the garlic while I cooked the shrimp --but it was nice and crispy. See above :)

 Add as many shrimp as fit in a single layer with some space between each. If you crowd the shrimp, they will steam in their own juices rather than get crunchy with a lightly browned exterior. Cook, tuning once, until lightly golden, about three minutes. Sprinkle with salt to taste.
I ended up doing the shrimp in 2 batches and they really got a nice carmelization on them -thanks Lidia for the great tip!

With a slotted spoon, transfer the shrimp to a plate, (leaving as much garlic as possible in the pan.--as mentioned above my garlic was out of the pan to prevent overcooking)

 Pour the remaining 2 tablespoons olive oil and the tomatoes into the skillet, season with salt and crushed red pepper, and bring to a vigorous boil.

 Lower the heat so the sauce is at a lively simmer and cook until it is lightly thickened. This takes about 10 minutes. I crushed my tomatoes after they had started heating and at the end.

 Stir in the shrimp, basil and parsley and cook until the shrimp are heated through. This takes just a few seconds.

We served it over pasta --recipe makes 4-6 servings - I halved it and used a 28 oz can of tomatoes.