2 lbs. shrimp, peeled
1 lb. tomatoes, peeled and diced
3 cloves garlic
1/2 tbsp. fresh thyme
1/2 tbsp. fresh rosemary
1/2 tbsp. fresh basil
1/2 c. olive oil
1/2 c. white wine
1 can tomatoes
1 onion, diced

Heat skillet with half the olive oil. Saute tomato and onion. Add wine and canned tomatoes and fresh herbs. Let it simmer slowly for 1/2 hour. Crush and add garlic.

In another skillet heat the rest of the olive oil. Saute the shrimp for a few minutes, drain the oil off and add the tomato sauce. Cook shrimp and sauce together for a minute or two. Serve.