This can be served on rice for a hearty meal. . .

For 2:

–shrimp (large, 12 to 15, shelled and deveined, room temperature)

–diced tomatoes (1 can, drained)

–basil (one-half teaspoon)

–cayenne, black pepper, thyme, oregano, salt (one-quarter teaspoon each)

–garlic (minced, 1 tablespoon)

–Worcestershire sauce (light sprinkle)

–extra virgin olive oil to taste

1 – Place the drained tomatoes in a large, covered baking dish. Microwave on high for 3 minutes.

2 – Place the shrimp, one by one, atop the tomatoes. Sprinkle with all the spices and the Worcestershire sauce. Finish with a few drops of olive oil. Then microwave on high for 3 minutes.

3 – Serve the shrimp and tomatoes hot, atop rice if desired.

–recipe adapted from Light & Spicy Cooking.