First, chop up the veggies. Fresh Roma tomatoes. Cut off the stem and cut into quarters lengthwise. Then crossways so you wind up with about 3/4 inch cubes . Chop up the garlic and basil leaves. You could use dried basil in a pinch but fresh is better. Peel and devein the shrimp. Put a pan on at medium high with the extra virgin olive oil. As soon as their has heated up add the shrimp and spread them out so they are all laying flat. As soon as the down side gets pink turn them over and pink up the other side. Remove them to a plate that will catch the drippings.

Add the chopped garlic and a pinch each of black pepper and red pepper flakes (optional). Cook while stirring with a wooden spoon to deglaze aka get the bits off the bottom and into the garlic. As soon as the garlic starts to sizzle add the white wine and squeeze the juice from a quarter of a lemon in also. Then you might want to just toss the lemon skin into the mix for a little more flavor but that's up to you.

After the wine has reduced a little stir in the tomatoes and the basil. Put the shrimp and the drippings into the pan and stir it as the shrimp warm back up and finish cooking. About 1 minute.

Serve it up! With some chilled Pinot Grigio and kick back and enjoy your Garlic Shrimp with Tomatoes and Basil with White Wine that YOU made.