Ingredients

• 2  lb. fresh or frozen jumbo shrimp (20 to 21 per lb.)
• 2  Tbsp. snipped fresh basil
• 1  Tbsp. fresh lemon juice
• 3/4  tsp. salt
• 1/4  tsp. ground black pepper
• 2  Tbsp. extra-virgin olive oil
• 2  cups grape or cherry tomatoes
•   Lemon wedges (optional)
•   Snipped fresh basil (optional)
• 1  recipe Basil Dipping Sauce

Directions

1. Thaw shrimp, if frozen. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Set aside. In large bowl combine basil, lemon juice, salt, and pepper. Add shrimp. Toss to coat. Cover and marinate in refrigerator for 10 to 30 minutes.

2. In a large skillet cook shrimp, half at a time, in hot oil over medium-high heat for 2 to 3 minutes or until shrimp are opaque, stirring often to cook evenly. Transfer shrimp to serving platter.

3. Add tomatoes to shrimp; gently toss to combine. Serve with lemon wedges, snipped basil, and Basil Dipping Sauce. Serve warm or chill until serving time. Makes 8 servings.

Make-Ahead Tip: One day before, peel and devein shrimp. (Thaw frozen shrimp.) Cover; refrigerate. Two hours ahead, finish preparing recipe as directed. Cover; refrigerate until serving. Serve chilled with Basil Dipping Sauce. Fresh oregano can be substituted for basil.