1 1/2 lb. plump or round fresh tomatoes, chopped into sm. pieces
6 tbsp. olive oil
1 1/2 oz. sweet vermouth
1/2 tsp. basil
1/2 tsp. marjoram spice
1/2 tsp. garlic powder
1/4 tsp. black pepper
Salt to taste
1 1/2 lb. shrimp, large, remove shell, cut back and remove vein
Rice or vermicelli pasta

Using a 2 quart saucepan, place in all ingredients except the shrimp. Cook on medium heat for 15-18 minutes, stirring frequently. Add the shrimp. Raise the heat to medium-high heat and cook 5-6 minutes, stirring frequently. Remove from heat. Make a bed of rice on an elongated dish and pour shrimp and sauce over; serve. Makes 4-6 servings.

NOTE: To remove skins from tomatoes drop tomatoes in boiling water for 30 seconds to 1 minute. Then place them in cold water for couple minutes then skin can be removed.