Margaret's Shrimp Rossini Sauce

1 1/2 lb. Large shrimp, raw - peeled
2 tbsp Extra Virgin Olive Oil
1 medium Onions - diced
3 clove Garlic - minced
3 - 4 oz Capers, jarred - drained
14.5 oz can Hunt's Diced Tomatoes
8 oz can Tomato Sauce, Hunts Sauce
8 oz Cooking White Wine
1 cup Half and Half Cream
1/2 tsp Garlic Salt
1/4 tsp Cayenne Pepper (Ground)
1/4 tsp crushed red pepper flakes
1/2 Tbsp Granulated Sugar
1/2 tbsp Salt
1 tbsp Parsley, dried
1/2 tbsp Oregano, ground
5 leaves Basil - chopped
1 tsp Pepper, black
4 tbsp Butter, salted
6 tbsp Cheese, Parmesan, Shaved or Shredded 1 TBS = 1 serving

**Add more cayenne pepper or red pepper flakes to suite your degree of hotness.

*In a large skillet, heat 1 tbsp of Olive Oil. Add shrimp and sprinkle with garlic salt and cayenne pepper. Cook for 2 - 3 minutes just unitl shrimp is light pink. Do not over cook.
*Remove shrimp from skillet. Set aside and cover to keep warm.
*In the same skillet, heat 1 tbsp of Olive Oil. Add onion and cook for about 6 - 8 minutes until soft. Add garlic and cook for about 1 more minute.
*Add the White Cooking Wine and bring to a simmer. Simmer for about 2 - 3 minutes.
*Add tomatoes, tomato sauce, capers, red pepper flakes, parsley, oregano, 1 tsp of the basil, pepper, sugar and salt. Stir.
*Add half & half and the butter. Bring to a simmer. Add shrimp and cook about 8 - 10 minutes. Stir occasionally to incorporate butter.
*Serve immediately. Garnish with shaved parmesan and reserved basil leaves.

Serving Size: Makes 6 Servings

Number of Servings: 6

Recipe submitted by SparkPeople user MHAVENA417.