Ingredients

16-20 Shrimp 16/20 ct., peeled, deveined, tail-on
1/2 cup Parmesan cheese, grated
1/2 tsp. Black pepper
1 cup Bread crumbs
1 tsp. Parsley, minced
Salt to season
2 Egg, beaten
1/3 cup Flour
Cooking oil as needed
Chef Larry's Tomato Basil Compote for service

Method
Prepare Chef Larry's Tomato Basil Compote per recipe, reserve. With a paring knife, open or "butterfly" shrimp along back, do not cut through. Gently flatten shrimp, reserve. Combine Parmesan cheese, black pepper, bread crumbs and parsley. Season with salt and mix well. Dust shrimp with flour, dip in beaten egg and bread in Parmesan mixture, Heat oil in a heavy pan to 350 degrees F. Fry Parmesan breaded shrimp for 3-4 minutes. Drain well and transfer to a paper towel-lined sheet. For service, present on a serving platter with Chef Larry's Tomato Compote.

Makes 4 Servings

Chef Larry's Tomato Basil Compote
Ingredients

1 cup Diced tomatoes
2 tbsp. Olive oil
1/2 tsp. Fresh garlic, minced
1/4 cup Onion, diced
1/2 tsp. Oregano leaves
1/4 cup Vegetable stock or chicken stock
1 tsp. Parsley, chopped
1/4 cup Fresh basil leaves, chopped
Salt to taste
Fresh ground black pepper to taste

Method
Heat olive oil in a small saucepan over medium heat. Add garlic and onion. Saute until translucent, do not brown. Add tomatoes and oregano. Reduce to low heat and slowly simmer for 15 minutes, stirring regularly to avoid scorching. Add stock and simmer over low heat for 25 minutes. Season with salt and pepper. Stir in fresh basil and parsley, reserve.

Makes Approximately 1 1/2 cups