Heat the oil in a large skillet over medium-high heat.
Add garlic, shallot and crushed red pepper flakes; cook and stir until shallot has softened.
Add vermouth or wine (or water), tomato paste, honey and shrimp; season with salt and pepper then bring to a boil, reduce heat and cook for 2 minutes or until shrimp are pink and opaque. Remove from heat and top with chopped basil; serve.
Notes
LC SERVING SUGGESTION: Sliced English cucumber and a big spinach salad.SERVING SUGGESTION: Add cheese bread sticks.KOSHER: Instead of shrimp, use cubed cod fillets.GLUTEN FREE: Make sure vermouth (or wine) and tomato paste are gluten free.NUTRITION: Per Serving: 166 Calories; 8g Fat; 7g Protein; 9g Carbohydrate; 2g Dietary Fiber; 43mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.