Roasted Shrimp Scampi Provencal - cooking recipe

Ingredients

Sauce
2 tablespoons olive oil
2 shallots, finely chopped
6 garlic cloves, minced
1 (14 1/2 ounce) can fire-roasted crushed tomatoes
1/2 cup dry white wine
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil
salt
fresh ground black pepper
Shrimp
2 lbs large shrimp, deveined and butterflied, with tails left on
3 tablespoons olive oil
2 tablespoons dry white wine
seasoning salt (store-bought or Seriously Simple Seasoning Salt)
fresh ground black pepper
2 tablespoons finely chopped fresh parsley, for garnish

Preparation

Preheat the oven to 425\u00b0.
Sauce--heat the olive oil in a large skillet over med-high heat.
Add the shallots and saute for 2 minutes, or until softened.
Add the garlic and saute for 1 minute more, or until softened but not browned.
Add the tomatoes, wine, and herbs; season with salt and pepper; bring to a simmer.
Cook over medium heat for 3-5 minutes, or until the sauce is slightly thickened.
Taste for seasoning and adjust.
Rinse and dry the shrimp.
Put in a 14-inch round or a 13-inch square baking dish.
Drizzle with the olive oil and wine and sprinkle with the seasoning salt and pepper.
Toss with tongs to evenly coat.
Arrange the shrimp in a single-layer, cut-side down, with the tails facing inches.
Roast for about 6 minutes, or until partially cooked.
Top with the sauce and bake for 8 minutes more, or until the shrimp are pink and opaque all the way through.
Garnish with the parsley and serve immediately.
**May serve shrimp and sauce with hot cooked linguine.