• 2 lbs. Extra-large shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 4 Tbsp. Olive oil, dividing usage
• 1 small Onion, chopped
• 2 cloves Garlic, minced

• ¼ tsp. Ground cayenne pepper
• 2 tsp. Dried Italian seasoning
• 1 14.5 oz can Dei Fratelli Chopped Italian Tomatoes
• 1 ½ cups Asiago cheese, shredded
• ¼ cup Fresh basil, julienned

Preparation:
Preheat oven broiler. Sprinkle shrimp with salt and black pepper. Spoon 2 tablespoons of the olive oil into a large skillet over medium heat. Add the shrimp and saute until pink and just beginning to curl, about 2-3 minutes (do not overcook). Using a slotted spoon, transfer the shrimp to a single layer in a broiler-proof gratin dish, distributing evenly. In the same skillet, heat the remaining 2 tablespoons of olive oil. Add the onion and saute until tender, about 5 minutes. Add the garlic, cayenne and Italian seasoning; saute for 2 additional minutes. Add the tomatoes and simmer until slightly thickened, about 3 minutes. Season, if desired, with salt and black pepper. Spoon the sauce over the shrimp. Sprinkle the cheese over the top and place under the broiler (about 6 inches from heat) until the cheese softens and begins to brown, about 5 minutes (watch carefully!). Remove from oven, sprinkle with basil and serve while hot.

Note: This delicious dish is easy to put together, nutritious and everyone loves it. The shrimp can be sauteed and dressed with the tomato mixture up to 4 hours in advance- at serving time, sprinkle with cheese and place in the oven. Serve with plenty of crusty bread for moppin up the delicious juices!

Serves 4-6