Patricia's Pretty Good Shrimp

adapted from a recipe in Jane Brody's Good Seafood Book, p. 130

This is a simple recipe which can be served as an appetizer or over pasta or rice. Purists should check Jane Brody's recipe, which calls for raw shrimp.

1 pound pre-cooked, frozen jumbo shrimp, tails on: defrost and rinse
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme leaves: crush together herbs
about 1/2 teaspoon salt
about 1/2 teaspoon fresh ground black pepper
about 1/2 teaspoon cayenne
about 1/2 teaspoon red pepper flakes: add these ingredients to herb mixture
1/2 cup white wine, such as an inexpensive Cúte du Rhone
2 tablespoons tomato paste
1 teaspoon white wine worcestershire sauce: combine wet ingredients
about 2 teaspoons minced garlic

In a 10 inch non-stick skillet over medium heat, briefly sautÚ garlic in wet ingredients. When the garlic begins to release an aroma, add herb-seasoning mixture. Stir to combine all ingredients and let the mixture come to a boil.

Add shrimp and toss so that each is coated with mixture. Because the shrimp is already cooked, remove after a minute or so. When shrimp and sauce have cooled, refrigerate for up to two days before serving.

Remove from refrigerator a half hour or less before serving; if shrimp are served too cold, the flavour is not as interesting.

Tricks:

When served as an appetizer, the shrimp are very attractive on a bed of greens or surrounded with lightly cooked broccoli.
Leftover sauce is good with pasta or rice.
The Faithful Reader has good luck freezing extra blobs of tomato paste in little plastic sandwich bags, so she doesn't waste the rest of a tin on this recipe.
The recipe says 'white wine worcestershire', and it means it. You may have a bit of an adventure finding it, which makes this recipe even more interesting, right?