12 oil-cured olives, pitted
1 teaspoon garlic, minced
1/2 cup sun-dried tomatoes packed in oil, drained, thinly-sliced
1 tablespoon tomato paste
1 teaspoon Herbes de Provence
Sea salt
1 pound shrimp, medium-sized, peeled and de-veined
basil, fresh, chopped, for garnish
1 leek, white part only; well-rinsed and cut into 1/2-inch dice
1 celery rib, medium-sized, thinly sliced
1 cup white wine

1. Heat oil in a large skillet. Saute leeks and celery on low heat until soft, about 5 minutes. Add tomato paste, and continue cooking for another 5 minutes.
2. Stir in wine and bring to a boil. Continue boiling until wine is reduced by half.
3. Add shrimp, olives, sun-dried tomatoes, garlic, and herbs.
4. Adjust heat to medium and cook until shrimp are just done, 2-3 minutes. Season with salt and pepper, and garnish with fresh basil. Serve immediately.