1 1/2 lbs. peeled shrimp
1 tablespoon olive oil
1/2 teaspoon coarse salt, divided
2 cups chopped tomatoes
1/4 cup white wine
1/3 cup pitted Kalamata olives, coarsely chopped
1/3 cup each of chopped parsley and basil
1. Heat the oil in a large skillet over medium-high heat for 2 to 3 minutes.Recommended power level 7-8.
2. Add the shrimp in a single layer and sprinkle with ¼ teaspoon of salt. Cook 2 minutes on each side or until the color turns pink. Transfer to a plate.
3. Reduce power level to 6-7. Add the tomatoes, wine and remaining salt.Cook for 3 minutes or until the tomatoes are softened and the liquid thickens.
4. Add shrimp, olives, parsley and basil and cook for 1 minute.