2 Tbs. extra-virgin olive oil
1/4 cup finely diced yellow onion
1 Tbs. minced garlic
32 large (21/25 count) local shrimp (preferably white), peeled and deveined
2 cups diced seeded plum tomatoes
1/2 cup dry white wine (preferably sauvignon blanc)
1 Tbs. finely chopped fresh thyme
1 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. fresh lemon juice
2 Tbs. unsalted butter, diced
Kosher salt and white pepper to taste
1 baguette, heated and sliced
Heat the olive oil in a large skillet for one minute over medium heat. Add the onion and garlic and cook for one and a half minutes, stirring frequently so no color develops. Add the shrimp and tomatoes and cook for one minute. Turn the shrimp over. Add the white wine and continue cooking for three to five minutes, until the liquid has reduced by two-thirds. Add the thyme and parsley and cook for one minute. The shrimp should be slightly firm and plump. Stir in the lemon juice and butter. Add salt and pepper to taste. Remove the skillet from the heat. Place eight shrimp each on four dinner plates. Divide the remaining sauce evenly over the shrimp and serve with two slices of warm baguette.
