1/2 Tomato Paste
1 1/2 Salt
5 Garlic Cloves
3 Olive Oil
Glaze: Place all glaze ingredients in a 2-quart saucepan over low heat until butter is melted.
In a blender or food processor, blend on high speed until the mixture becomes a smooth paste.
Refrigerate overnight before use.
Heat the olive oil in a 12-inch saute pan over high heat.
Add shrimp to the pan and move them around constantly so they will cook completely and evenly.
Once the shrimp turns pink, add about 1/2 to 3/4 of the glaze to the pan while moving the shrimp.
Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp.,
Add more sauce if needed, taste to your liking.
Do not overcook the shrimp.
Serve the shrimp warm or at room temperature.