1 lb. large shrimp, peeled and deveined
1 tsp. salt
1 tsp. crushed red pepper
3 Tb. basil extra virgin olive oil
1 small onion, finely chopped
1, 14-oz. can diced tomatoes
3 garlic cloves chopped
2 Tb. dried oregano leaves
1 C. white balsamic vinegar (or oregano white balsamic vinegar)
3 Tb. fresh parsley, chopped
3 Tb. fresh basil, chopped
Salt to taste
Toss the shrimp with salt and crushed red pepper in a medium bowl.
Heat the basil extra virgin olive oil in a large skillet on medium-high. Add the shrimp and sauté about 2 minutes. Place the shrimp on a large plate.
Add the onion to the same skillet and sauté about 5 minutes. Add the tomatoes with juices, garlic, oregano and the balsamic vinegar, and simmer about 10 minutes, until the sauce thickens. Return the shrimp to the skillet, blend and coat.
Remove from heat and stir in parsley and basil. Add salt to taste.