• 6 tbsp olive oil
• 1 large clove garlic, minced
• 1 tbsp finely chopped fresh parsley
• 1 1/2 tsp drained, finely chopped capers
• 36 large shrimp, peeled & deveined
• 1 cup dry white wine
• 1/2 cup peeled, seeded, finely chopped tomatoes, fresh or canned
• Salt & pepper taste
• 12 thin slices Italian bread

1. Heat oil in a medium-sized, non-reactive soup pot over medium heat. Add the garlic and sauté to soften, 1 minute. Do not allow garlic to brown. Add the parsley and capers and sauté 1 minute more.

2. Add shrimp and toss to coat thoroughly with the oil. Add the wine and cook, uncovered, until wine is reduced by half, about 6 minutes.

3. Add the tomatoes and salt & pepper. Cover pot and cook until tomatoes blend in and are heated through, about 4 minutes, The shrimp will be pink.

4. To serve, put 2 slices of bread in each bowl. Place 6 shrimp on top and spoon some of whatever liquid there is over the shrimp. Serves 6.