1 Lb. ready-to-go shrimp (thawed, fully cooked, shelled, de-veined, de-tailed)
1 med. tomato, diced
1/4 c. olive oil, divided
1/4 c. balsamic vinegar
1 heaping Tbs. minced garlic
1/4 c. minced sweet onion (Vidalia etc.)
1/2 (15oz.) can olives, sliced
1 (8oz.) can sliced mushrooms
1/2 c. parmesan cheese
Heat 2 Tbs. of olive oil in med. skillet. Add diced tomato and garlic. Cook about 10 min. If your shrimp needs prepared (thawed, shelled etc.) do that while the base reduces. Add onions, balsamic vinegar, and remaining olive oil. Cook 5 min. Add shrimp. Cook 5 minutes. Add mushrooms, olives, and parmesan. Cook 5 more min. stirring frequently. Serve over pasta.
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Cook's Notes: I used a fresh tomato from the garden, and that needed to simmer to reduce. You could probably substitute the canned version without needing to reduce so much. All of the amounts are approximated, so use your judgement to make the liquid the right consistancy. You can also use just about any veggies you want in place of what's listed here (except I would still use some form of tomato). Also can sub cooking wine, or any other kind/flavor vinegar for the balsamic. You'll get a somewhat different flavor sub'ing this, that's part of what makes it versatile!
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