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.
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.