[SAJ]

Sounds very good -- kind of similar, but enough difference to be well worth a try.

I asked Louis once why he didn't use whole tomatos and why he was sparing with the tomato sauce. His reply, rendered as accurately as possible, "De shrimp are no' fond of de acid".

Also, I made a typo in the recipe. Should read: 1-2 tsp ground cumin. Me, I love cumin, so the more the better, but 2 tsps might be overkill for some folks, esp. Yankees...    ;^)

[mylife]

I’m not so sure shrimp no fonda da acid.

I do them as a scampi.
I get olive oil going in a skillet, add garlic and red pepper flakes and let that bloom, then add crushed tomato and white wine. Reduce the sauce.
Add butter to thicken the sauce. Add the shrimp.

Plate over linguini with garlic bread on the side