1 lb. lg. shrimp, peeled, deveined
2 tbsp. butter
2 tbsp. shallots, minced
1/2 c. white wine
1 lg. can peeled tomatoes
1/4 c. fresh basil, minced
Salt and pepper, to taste
1 can Rotel tomatoes

Rinse the shrimp and dry them well. Melt the butter in a large skillet and add the shallots and garlic. Saute over high heat for a minute and add the shrimp. Cook for 4 minutes or until just done through.

Remove from pan with a slotted spoon and keep warm. To the pan add the wine, tomatoes and basil and reduce by half. Then add the shrimp and all juices. Cook together for a minute and serve over pasta (or rice). Serves 4.