1 tbsp. olive oil
1 to 1 1/4 lbs. medium to large shrimp, peeled & deveined
1/4 c. onion or shallots
2 tsp. minced garlic
1/4 c. dry sherry or brandy
2 tbsp. canned tomatoes
1 tbsp. lemon juice
1 tbsp. butter
1 tbsp. minced parsley, green onions or basil leaves

Heat oil in large frying pan over medium heat. When oil is very hot, add shrimp. Stir and cook until shrimp are pink on the outside, a bit translucent in center. Transfer to plate. Keep warm. Add onions and garlic to pan and stir, about 1 to 2 minutes. Add sherry, tomatoes and lemon juice. Boil until liquid is reduced. Remove from heat. Add butter and parsley, stirring until melted. Return shrimp to pan. Toss to coat with sauce. Stir over medium heat, just to reheat. Serve over pasta. Sprinkle with Parmesan cheese.