Another vote for the shrimp portofino.
Shrimp Diavolo (from Giada on food tv)
Season 1 lb. shrimp with salt and red pepper flakes.
Cook shrimp in a few Tablespoons of olive oil about 1 minute per side until they are pink with little browned bits in spots. Remove from pan and set aside.
To pan add 1 corsely chopped onion and cook until translucent (can add a little more olive oil if needed). Add 1 cup dry white wine, 1 14oz. can diced tomatoes, 3 cloves minced garlic and 1 t. oregano.
Cook for about 10 minutes until it begins to thicken. Add a couple Tablespoons of fresh chopped basil and parsley and the shrimp back to the pan and cook just until warm.
Ginger-Glazed Shrimp Kabobs
1 cup bottled barbecue sauce
2/3 cup pineapple juice
2 T. olive oil
4 t. grated fresh ginger
1 1/4 lb. fresh large shrimp with tails
Stir all ingredients together and let marinate for 30 minutes. I will sometimes let mine marinate longer for a deeper flavor. Thread shrimp onto skewers and boil 12 minutes turning once or put on grill.
