Shrimp Aglio E Olio

From the South Carolina Living magazine, a recipe from the May River Grill in Bluffton, SC.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄2 cup olive oil
• 2  tablespoons garlic, finely minced
• 1  lb shrimp (medium, peeled and deveined)
• 1  tomatoes (medium ripe, finely chopped)
• 5  basil leaves, julienned
• 1⁄2 cup chicken broth
• 1⁄2 cup water
• 1  teaspoon black pepper
• 1  teaspoon salt, coarse
• 1  teaspoon garlic, granulated
• 1⁄2 teaspoon paprika

Directions

1. In a small bowl, combine last 4 ingredients to create the seasoned salt.In a large skillet, heat olive oil (not extra virgin as it can be too sharp) and minced garlic. Saute on medium-high heat until garlic begins to brown. Add shrimp and saute one minute. Add tomatoes, basil , chicken broth, water then sprinkle with seasoned salt; bring to a simmer, stirring occasionally. Divide portions equally between four small bowls.
2. Serve with crusty bread for dipping. To create ample portions to serve as a main course, double this recipe, then serve over angel hair pasta.