Zazas Shrimp Marsala
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.