Review of last recipe - Chicken with White Barbecue Sauce - For some reason, I'm unable to post a photo of the chicken with white barbecue sauce.  The flavor was unique; an onion-y vinegar sauce, but I wasn't a big fan of the seasoning that was on the chicken overnight.

TODAY'S RECIPE - SHRIMP IN TOMATOES AND HERBS

Serves 12

3 qts water

2 tbsp red wine vinegar

1 tbsp salt

1 carrot, coarsely chopped

2 lbs unshelled medium shrimp

2 tbsp olive oil

2 tbsp olive oil

1 tbsp butter

1 small onion, chopped

1 garlic clove, minced

1 cup (6 oz) peeled, halved and juiced italian plum tomatoes

2-3 tsp lemon juice

1 tsp dried thyme

1/4 tsp salt

1/8 tsp pepper

Combine water, vinegar, salt and carrot in large saucepan and bring to boil over high heat.  Reduce heat until liquid is just shaking.  Add shrimp and poach until pink; about 2 minutes.  Drain shrimp well, peel and devein.  Transfer to large bowl.  Add 2 tbsp olive oil and toss gently to coat.

Heat 2 tbsp olive oil with butter in medium saucepan over low heat.  Add onion and garlic, cover and cook until onion is translucent; about 10 minutes.  Blend in tomatoes, lemon juice and thyme.  Increase heat to medium and simmer until reduced and thickened to saucelike consistency; about 10 minutes.  Pass sauce through food mill and season with salt and pepper.  Add sauce to shrimp and toss gently.

Marinate shrimp in refrigerator several hours or overnight.  Bring to room temperature before serving.