Method:

1. Devein, rinse, and pat dry the head-on or tail-on shrimp and set aside.

2. Heat a large skillet with a lid over medium heat. Add the oil followed by the breadcrumbs and stir. Cook, uncovered, just until the breadcrumbs turn golden and smell toasty.

3. Add the garlic, parsley, tomatoes, and Vegeta seasoning. Bring to a boil. Reduce the heat and simmer, uncovered, for 10 minutes.

4. Add the wine, season with salt and pepper, and bring to a boil. Add the shrimp, reduce the heat, and cover with the lid. Simmer 15 to 20 minutes or until shrimp are cooked through and the juices have thickened. Don't overcook or the shrimp will become rubbery.

5. Remove the shrimp from the skillet with tongs and place in a large bowl. Pour the cooking juices into a gravy boat or similar container.

6. Place everything on the table, letting guests peel the shrimp at their place settings and pour their own sauce. Serve with polenta, cornbread or crusty bread that can be dipped into the flavorful sauce.