Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        large u-12 shrimp
   4      tablespoons   virgin olive oil
   1      medium        red onion -- chopped 1/4" dice
   1                    celery rib with leaves -- chopped 1/2" pieces
   4      medium        plum tomatoes -- roughly chopped
   1      tablespoon    pine nuts
   1      tablespoon    currants
   2      tablespoons   small capers -- rinsed
   1                    glass dry marsala wine
   1      stalk         fennel
   1                    fresh bay leaf
                        sea salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  cup           freshly-grated pecorino

Preparation:

Preheat oven to 450 degrees. Peel and devein shrimp. In a 12- to 14-inch earthenware casserole (both stove and oven-resistant), heat olive oil over medium-high heat, add onion and celery and cook until soft. Add tomatoes, pine nuts, currants, capers, Marsala, fennel stalk and bay leaf and bring to boil. Remove from heat and place shrimp in one layer into juices. Place in oven and bake uncovered for 6 to 7 minutes. Remove, sprinkle with cheese and allow to stand 15 minutes. Eat warm or allow to cool and serve refrigerated. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5694)