Serving suggestion: If you like, turn this into a one-dish dinner by tossing the shrimp and its sauce with a bowl of pasta. Serve a salad on the side.
Makes 4 servings
2 teaspoons vegetable oil, such as olive or canola oil
2 scallions, thinly sliced
3 cloves garlic, slivered
1 pound large shrimp, shelled and deveined
2 cups halved cherry tomatoes (red and yellow)
¼ cup chopped fresh basil