INGREDIENTS
¼ cup plus 1 TBSP. olive oil
4 anchovy fillets
1 tsp. crushed red pepper
4 cloves garlic, thinly sliced
½ cup white wine
2 pints cherry tomatoes
3 TBSP. capers, drained and choppd
1 ½ shrimp shelled, deveined and butterflied
Salt and pepper
2 TBSP. butter
1 lemon, juiced
¼ cup chopped parsley
Shredded romaine lettuce, for serving
4 Italian sub rolls, split and toasted
DIRECTIONS
In a skillet with a tight-fitting lid, heat 3 TBSP. olive oil over medium heat.
Melt the anchovies into the oil, then stir in the chili and garlic.
Cover the pan, increase the heat; cook, shaking the pan occasionally, until the tomatoes burst, about 15 minutes.
Break-up the bursted tomatoes with a wooden spoon and remove from heat.
In a large skillet, heat the remaining 2 TBSP. olive oil, over medium high heat.
Add the shrimp; season with salt and pepper and toss until firm and opaque.
Pour in the remaining ¼ cup of white wine to deglaze the pan.
Add the butter to melt, then stir in the lemon juice and parsley.
Pile some lettuce into the sub rolls.
Top with the shrimp and lots of sauce.
Serves 4.
