1 Tbsp. olive oil
1 1/2 pounds peeled shrimp
1/2 tsp. salt, divided
1 pound tomatoes, chopped into 1/2-inch pieces (about 2 cups chopped)
1/4 cup white wine (water or canned vegetable stock may be substituted)
1/3 cup pitted Kalamata and/or green olives, coarsely chopped
1/3 cup parsley, chopped
1/3 cup fresh basil, chopped
1. Heat the oil in a large, nonstick skillet set over medium-high heat. Add the shrimp in a single layer, and sprinkle with 1/4 teaspoon of the salt. Cook 2 minutes on each side, or until just cooked through and no longer translucent in the center. Transfer to a plate.
2. Add the tomato, wine and remaining 1/4 tsp. salt to the skillet, and cook, stirring occasionally, 4 minutes, until the tomato is softened and the liquid thickens. Stir in the olives and parsley; cook 1 minute, and stir in the shrimp and basil. Remove from heat. Makes 4 servings.