Zazas Shrimp Marsala
- 1 1/2 pounds large Shrimp
- 4 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 glass (6-ounces) Marsala
- Chili flakes
- 2 tablespoons torn basil leaves
- Lemon wedges
Directions
Peel and de-vein the shrimp.
In a 12 to 14-inch pan heat the olive oil. Lay in the shrimp in 1 layer. Season with salt and pepper. Top with celery, onion, tomatoes, currants, capers, and pine nuts. Heat through. Toss and deglaze with Marsala wine
. Serve with lemon wedges.
