'1/4 cup white wine '
'1 tablespoon olive oil '
'12 large shrimp, cleaned'
'2 cloves garlic, minced'
'Salt to taste '
'Sauce '
'1 tablespoon olive oil '
'1 tablespoon chopped fresh basil '
'1 kg of peeled and seeded tomatoes, diced'
'1 onion, chopped '
'2 cloves garlic, minced'
'1 bay leaf '
'Salt and black pepper to taste '
'For decoration '
'Fresh basil leaves, to taste '
'1/4 cup white wine '
'1 tablespoon olive oil '
'12 large shrimp, cleaned'
'2 cloves garlic, minced'
'Salt to taste '
'Sauce '
'1 tablespoon olive oil '
'1 tablespoon chopped fresh basil '
'1 kg of peeled and seeded tomatoes, diced'
'1 onion, chopped '
'2 cloves garlic, minced'
'1 bay leaf '
'Salt and black pepper to taste '
'For decoration '
'Fresh basil leaves, to taste '
'Heat the olive oil in a pan over low heat.'
'Add the onion and garlic and sauté, stirring occasionally, until they're soft.'
'Add the basil, bay leaf, tomatoes, salt, and pepper
Season with salt and black pepper.'
'Cover and cook for 5 minutes.'
'Uncover and continue cooking for another 15 minutes or until the sauce thickens.'
'Reserve.'
'Shrimp'
'Open the shrimp by cutting along the back of each one, without separating the two parts
Season with salt.'
'In a large skillet, heat the olive oil over low heat
Sauté the garlic.'
'Remove from heat and arrange the shrimp side by side.'
'Return to heat and cook for 4 minutes.'
'Remove the shrimp and reserve.'
'Add the white wine to the skillet and reduce slightly.'
'Add the tomato sauce and stir
Place the shrimp on top, cover, and simmer.'
'Garnish with fresh basil and serve.'
