1 tbsp. butter
1 tbsp. olive or vegetable oil
1/4 c. chopped shallots
1 lg. clove garlic, crushed
1 lb. jumbo shrimp, shelled & deveined
1/4 c. dry white wine
1/8 tsp. basil, crushed
1/8 tsp. pepper
3 tomatoes, sliced
1/2 c. shredded mozzarella cheese

Preheat oven to 400 degrees. In large skillet, melt butter with oil over medium heat. Add shallots. Cook, stirring often, 4 minutes. Add garlic; cook, stirring, 1 minute. Add shrimp in single layer. Cook 2 minutes. Turn and cook 2 additional minutes. Remove shrimp to a shallow baking dish large enough to hold all in a single layer.

To shallots remaining in skillet, add wine, basil, oregano and pepper; stir well. Bring to a boil. Add tomato slices. Cook 30 seconds. With spatula, carefully place tomato slices on shrimp. Pour on wine mixture. Sprinkle with cheese. Bake 10 minutes. Serves 4.