Gamberoni fra Diavolo

By LeeBoruchow

Not really a classic Italian dish, but this is still a great secondo or antipasto that is easy to make and seems to please everyone.

Ingredients

• 1/2 cup extra-virgin olive oil
• 6 cloves garlic, thinly sliced
• 4 jalapenos, seeded and thinly sliced
• 1 tbsp hot red pepper flakes
• 2 cups Basic Tomato Sauce
• 1 cup dry white wine
• 20 large shrimp, head on, split down the back and deveined
• Four 1" thick slices rustic peasant bread
• 2 tbsp fresh marjoram leaves
• 1/4 cup toasted bread crumbs

Preparation

Step 1

Preheat the broiler. In a 12-inch sauté pan, heat ¼ cup of the oil over medium heat. Add the garlic and jalapenos and cook until softened, about 3 minutes. Add the red pepper flakes, tomato sauce, and wine and bring to a boil. Lower the heat and simmer for 4 minutes.

Lay the shrimp in the sauce and simmer until just cooked through, 4 to 6 minutes.

Meanwhile, toast the bread on a baking sheet under the broiler, turning once. Place a slice of toasted bread in the center of each of four plates.

Place 5 shrimp on each piece of toast, and spoon the sauce over them. Sprinkle with the marjoram leaves and bread crumbs, drizzle with the remaining ¼ cup oil, serve.