3 oz. olive oil
1 med. diced onion, Spanish or yellow
2 sprigs fresh thyme
2 cloves chopped garlic
8 med. ripe plum tomatoes, skinned, pitted & diced or 2 cans diced tomatoes, drained, save the juice
1 bay leaf
1 tsp. cracked red pepper
Salt
20 jumbo shrimp or 1 lb. med. shrimp, shelled & deveined
Bay leaf
2 cloves chopped garlic
zest of 1 lime
2 tbsp. olive oil
1/3 c. Sauvignon Blanc
Choice of pasta, cooked

1. Heat olive oil in heavy saucepan. Add onion and saute until onions are translucent. Add garlic and tomatoes and cook 15 minutes with bay leaf. Remove bay leaf. Add thyme, red pepper, season with salt and reduce for 10 minutes on medium heat.

2. Heat olive oil in large saute pan and add garlic, then shrimp, bay leaf and line zest. Cook 3 minutes then add wine. Cook 2 more minutes.

3. Add tomatoes. Mix and remove shrimp. Reduce heat for 2 minutes, add cooked pasta. Simmer 1 minute. Season with salt and pepper. Top with shrimp and serve.

Serves 4.