Believe it or not, we still have tomatoes coming out our ears.

Well, not really.

The tomatoes aren’t from my plant or pitiful garden – you’ve heard me moan over my fresh garden woes this year – but from the bounty of my beloved bestie.

I’m one lucky girl.

So with a squeeze of lemon, a hint of spice, a whole lot of savory basil, and succulent sea harvested shrimp, here we have:

Spicy Lemon Tomato Simmered Shrimp

1 Tbs. olive oil
3 baby sweet peppers, sliced
2 cups fresh tomatoes, roughly chopped
sea salt and pepper
1/8 tsp. red chile flakes
juice of 1 lemon
2 tsp. fresh basil, thinly sliced
6 oz. shrimp, peeled and deveined

In a medium skillet, heat oil over low heat. Add the sweet peppers and cook for about 1 minute.
Toss in the tomato chunks and season with salt and pepper. Cover and allow to simmer for about 5 minutes. 
Remove lid and begin breaking down the tomatoes with the back of a spoon, until mostly crushed. 
Continue stirring until the tomatoes become “stew-like.”
Add all the remaining ingredients, except for the basil.
Simmer for about 5 minutes, until the shrimp are completely cooked through.
Stir in the basil and serve piping hot.