Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes

1 lb. (16/20 count) raw shrimp, tails on, deveined
¼ tsp. each salt and pepper
2 tbsp. olive oil
3 plum tomatoes, diced
1 red pepper, finely chopped
¼ tsp. hot pepper flakes (optional)
2 cloves garlic, thinly sliced
1/4 cup red wine
1 tbsp. chopped fresh parsley
crusty bread, for serving

Sprinkle shrimp with salt and pepper; set aside.

In small cast iron skillet, heat oil; sauté tomatoes, red pepper, hot pepper flakes (if using) and garlic for 8-10 minutes or until mixture becomes saucy.

Add red wine to skillet; bring to boil. Boil for 2 minutes.

Add shrimp to skillet; sauté for 2 or 3 minutes or until pink and opaque.

Sprinkle with parsley. Serve in skillet with crusty bread.