Shrimp with Cherry Tomato Pizzaiola Sauce

Sauce

• 3 tbsp. EVOO
• 1 large onion, chopped
• 6 cloves garlic, thinly sliced
• 2 fresh bay leaves
• Salt
• 2 pints cherry tomatoes, halved
• 1 cup (combined) loosely packed fresh basil leaves and flat-leaf parsley tops
• 2 stems fresh oregano, leaves stripped and chopped, or 1 1/2 tsp. dried oregano
• 1 tsp. crushed red pepper

Shrimp

• 1 tbsp. olive oil
• 1 ½ lb. large shrimp—peeled and deveined, with tails
• ½ cup dry (white) vermouth
• 2 tbsp. unsalted butter
• 1 lemon, juiced (about 1/4 cup)
• Salt and pepper
• Crusty bread, garlic bread, or 12 oz. cooked fresh pasta, for serving

• Step 1 For the sauce, in a large skillet, heat the EVOO, three turns of the pan, over medium. Add the onion, garlic, and bay leaves; season with salt. Cook, stirring often, until the onion and garlic soften, about 3 minutes. Add the tomatoes and cook, stirring, until the tomatoes slump, a minute or two. Stir in the herbs and crushed red pepper. Cook, stirring occasionally, until the sauce breaks down and the flavors meld, 10 to 12 minutes.
• Step 2 For the shrimp, in another large skillet, heat the oil, one turn of the pan, over medium-high. Add the shrimp; cook, turning once, until just opaque in the centers and browned at the edges, 5 to 6 minutes. Add the vermouth and butter; toss to coat the shrimp. Off heat, toss the shrimp with the lemon juice. Season with salt and pepper.
• Step 3 Add the shrimp to the sauce. Serve from the skillet with the bread or toss with the pasta.