3 dozen large shrimp (20-25 per pound), pealed and de-veined
Salt and freshly ground black pepper
Instructions
Heat a large sauté pan over medium-high heat and add the olive oil. When very hot, add the onion and celery and cook until softened, about 5 minutes. Add the tomatoes, pine nuts, currants, capers, marsala, fennel seeds, and red pepper flakes, and bring to a boil.
Remove the pan from heat and lay the shrimp in one layer over the tomato mixture. Cover, set over low heat, and simmer until the shrimp is cooked through, about 4 minutes. Remove from the heat, stir in salt and pepper to taste, cover, and let stand 5 minutes before serving. Serve warm or allow the mixture to cool slightly.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2015/02/sicilian-style-shrimp/