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| Captain Jack Shrimp |
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| Written by s/v Kaleo |
Shrimply Delicious Captain Jack Shrimp  4 tablespoons olive oil 6 cloves garlic, peeled and sliced 2 pounds jumbo shrimp, shelled and deveined Salt, to taste 1 35-ounce can plum tomatoes, crushed 1 12-ounce can garbanzo beans, drained 1 teaspoon crushed red pepper 8 fresh basil leaves, quartered 2 tablespoons fresh parsley, minced Heat 2 tablespoons oil in large skillet. Sauté garlic until golden. Sauté shrimp for 3 minutes. Salt to taste. With slotted spoon, transfer shrimp to a plate, leaving as much garlic as possible in pan. Add 2 tablespoons oil, tomatoes, and beans to skillet. Season with salt and red pepper. Bring to vigorous boil. Lower heat to simmer and cook until sauce is slightly thickened, about 10 minutes. Return shrimp to pan. Add basil and parsley. Cook until shrimp are heated through, about 1 minute. Serve over angel-hair pasta or tortellini. Serves four. Source: http://www.cruisingworld.com/cruising-life/shrimply-delicious-1000084567.html |
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