Ingredients

  1/2 cup dry vermouth or dry white wine
  3 medium tomatoes, coarsely chopped
  6 cloves garlic, peeled, coarsely chopped
  2 tablespoons olive oil
  1 tablespoon Dijon mustard
  1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried
  3/4 teaspoon salt
  Zest of 2 medium lemons
  1/4 cup fresh parsley leaves
  3 large cloves garlic, peeled
  1 3/4 pounds large or jumbo shrimp, peeled, deveined

1. Mix together vermouth, tomatoes, garlic, oil, mustard, thyme and salt in bowl large enough to hold shrimp in 1 layer. Microwave, uncovered, with 650 watts until tomatoes soften, 10 minutes.

2. Meanwhile, place lemon zest, parsley and garlic in food processor fitted with metal blade. Process until finely chopped. Set aside.

3. When tomato mixture is done, add shrimp, toss to mix. Microwave, uncovered, with 650 watts for 4 minutes. Stir and continue to microwave, uncovered, with 650 watts until shrimp turn pink and firm, 2 minutes. Sprinkle with lemon mixture and serve immediately.

-- The Chicago Tribune