6 Jumbo fresh shrimp (1/2 lb.)

-- peeled and deveined 1/3 c Lemon juice or white wine

1 Garlic clove; peeled

-- finely chopped 2 tb Fresh basil; chopped

2 Leeks; white part only

2 tb Unsalted butter

2 tb Olive oil

2 Tomatoes; peeled

-- seeded and chopped Salt and pepper; to taste Whole basil sprigs; garnish Prepared rice "With the sauce prepared in advance, this colorful dish makes a quick entree for two, good served over fluffy rice." Marinate prepared shrimp several hours in lemon juice or white wine, with half the garlic and half the basil. Meanwhile, cut leeks lengthwise and wash well under running cold water, then chop. Heat 1 tb. butter and 1 tb. oil in large skillet until hot. Add leeks and saute 5 minutes, or until soft. Add remaining garlic and the tomatoes; cook over medium heat 6 to 8 minutes. Add remaining basil and salt and pepper to taste. Cook until thick. Mixture can be refrigerated at this point, overnight, if desired. Several minutes before serving, reheat leek-tomato mixture over medium-high heat in skillet. In separate pan, heat remaining butter and oil until sizzling. Add shrimp and cook on first side 40 seconds, or until they turn pink. Turn and cook on remaining side 40 seconds more. Pour heated leek-tomato mixture over top of shrimp and cook, stirring, 1 minute. Serve at once over rice pilaf, if desired, garnished with whole basil sprigs. Yield: Serves 2 as an entree, or 3 as an appetizer. From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 10. ISBN 0-88862-788-2. Posted by Cathy Harned.