(sent by Quttah)
2 pounds large shrimp, peeled
2 tablespoons olive oil
1 tablespoon garlic, minced or chopped
2 tablespoons capers
1 cup tomatoes, diced
2 tablespoons butter
1/4 cup parsley, chopped
Juice of 2 fresh lemons
Salt and pepper, to taste
In a large, nonstick skillet, over medium-to-high heat, sauté garlic with olive oil for 2 minutes. Add the shrimp and sauté for 2 more minutes.
Add remaining ingredients to mixture of shrimp and garlic. Cook until shrimp is just tender. Remove from heat. Serve over Basmati rice.
(Warning: Shrimp cooks quickly so be careful not to over cook.)
Serves 4.