Prep

1. Remove the tomato stems and roughly chop them all
2. Roughly chop the capers and olives
3. Dry the shrimp on paper towels and set aside
4. Smash or slice the garlic

Sauce

1. Place tomatoes into a pan on medium heat
2. Crack some black pepper on tomatoes and add a pinch of red pepper flakes
3. Cook for 15 minutes until watery then add capers, olives, and thyme
4. Add the garlic
5. Continue cooking, turning down the heat as the liquid reduces, until the sauce is thick
6. Add the chopped basil and stir
7. Check the seasoning (we added more black pepper and red pepper flakes towards the end)

Orzo

1. Heat a pan or saucier on medium heat with the EVOO
2. Add the orzo and toast it, about 5 minutes, continually stirring
3. Add 1 cup of water with a pinch of salt and cook until absorbed, stirring continually
4. Add another cup of water and cook until absorbed, stirring continually until cooked through
5. After shrimp is cooked, add a ladle of sauce to the orzo and stir

Shrimp

1. About 5 minutes before the orzo is done, add shrimp to the sauce
2. Cook until you see the shrimp begin to turn white on the sides, about 3 minutes
3. Flip to cook the other side, about 2-3 minutes

Plate

1. Add two large spoonfuls of orzo in the middle of a plate and flatten out into a large circle
2. Add sauce to create a smaller circle on top of the orzo
3. Place five shrimp in a circle, tail out, on top of the sauce
4. Add a bit more sauce on top of the shrimp
5. Drizzle the whole place with a small amount of EVOO