BROILED SHRIMP WITH TOMATO AND RED WINE SAUCE

SHRIMP:
24 Jumbo Shrimp
3/4 cup Extra Virgin olive oil
1 cup dry seasoned bread crumbs
SAUCE:
4 tbsp extra virgin olive oil
1 cup finely minced onion
2 tbsp dry mustard
2/3 cup red wine vinegar
2 cups beef broth (canned, unsalted)
2 cups tomato sauce (homemade or commercial)
Salt and freshly ground pepper to taste

Wash shrimp, remove shells and de-vein, leaving the tail on. With a sharp knife, slice shrimp in half lengthwise to within 1/2-inch of the tail.

Place bread crumbs on a plate; pour oil into a bowl and add the shrimp coating well with oil. Add each shrimp to the bread crumbs and coat lightly.

Place prepared shrimp on a cookie sheet and refrigerate for 30 minutes to allow the bread crumbs to set on the shrimp.

In a large saucepan, heat the oil and sauté the onion until transparent. Blend in the mustard and gradually add the vinegar and broth.

Bring to a boil and cook for 10 minutes. Lower the heat and stir in the tomato sauce.

Cook for an additional 15-20 minutes until sauce has reduced and is slightly thickened. Taste and add salt and pepper as desired.

Preheat broiler.

Cook shrimp under broiler for approximately 4 minutes on each side, or until shrimp are browned.

To serve, neatly spread some of the sauce on each of 6 serving plates and place 4 shrimp on each serving. Garnish the plate with a sprig of fresh flat leaf parsley.