• 2               tablespoons all purpose flour
• ¼             cup fresh shredded basil
• ¼             teaspoon fresh ground pepper
• 1 ½          pounds fresh medium shrimp, shelled & deveined
• 3               tablespoons extra virgin olive oil
• ¾            cup Marsala or sherry wine
• 1               tablespoon tomato paste
• ¼             teaspoon cayenne pepper
• 1               tablespoon fresh minced garlic
•                 juice of 1 lemon

1. In a shallow plate, combine the flour, ground pepper and cayenne pepper.

Dredge the shrimp in the seasoned flour, shaking off the excess.

2. In a skillet heat the oil over moderate heat. Add the shrimp and sauté until

they are pink. Add the garlic. Stir in half of the lemon juice and remove the shrimp.

3. Add the wine and deglaze over moderate heat. Scrap the brown bits that

cling to the pan. Stir in the tomato paste and and simmer for 5 minutes.

return the shrimp to the skillet and warm. Add the basil and drizzle with a little Olive oil. Serve at once.