Seared spring shrimp with roasted tomatoes

Instructions

• Preheat oven to 450F (230C). Finely chop shallots. Core and seed jalapeño, then finely chop. Place both in a bowl. Add juice, vermouth, 2 tbsp (30 mL) butter and salt. Place tomatoes on a rimmed baking sheet. Drizzle with 1 tbsp (15 mL) oil. Sprinkle with salt and sugar. Toss to coat. Roast tomatoes in centre of preheated oven until skins start to burst, 10 to 15 minutes.

• Meanwhile, heat 1 tbsp (15 mL) each oil and butter in a wide frying pan over high heat. Add shrimp and cook 1 minute, just until pink. Turn shrimp and continue to cook 1 minute. Remove to a large plate. Return pan to burner. Add juice mixture. Using a wooden spoon, scrape up and stir in any brown bits from bottom of pan. Bring to a boil, then reduce heat to medium. Stir often, 5 minutes. Meanwhile, coarsely shred basil. Once sauce has boiled 5 minutes, return shrimp and any juices to pan. Stir often until shrimp are cooked, 3 to 4 minutes. Remove tomatoes from oven and toss with basil. Place pasta on dinner plates. Top with tomatoes, then shrimp and sauce.