2 lb. jumbo shrimp, shelled and deveined
2 large red onions
1/4 cup olive oil (for sautéing)
3 tbsp. minced garlic
1/2 cup (1 stick) butter, melted
1 (15 oz.) can diced tomatoes (Hunts)
2 tsp. fine herbs
1 tsp. celery salt
1 tbsp. fresh ground pepper

Chop onion and sauté in a large skillet with olive oil and garlic until soft.
Add butter, tomatoes, fine herbs, celery salt, and pepper. Mix, then add shrimp last and stir until shrimp is pink without overcooking.

Submitted by: Randy