A truly glorious and simple summer dish. Heat a generous amount of EVOO in a skillet. Once the oil is hot, drop in 6-8 cloves of garlic smashed and sliced unevenly. Let the garlic begin to brown for a couple of minutes on medium heat until it reaches a golden, uneven hue. Add in a handful of whole CSA Caprese tomatoes and toss in garlic and oil. Reduce heat to medium low and wait for tomatoes to begin to blister from heat. Once this occurs, begin to break up the tomatoes with a wooden spoon or spatula. Add in enough white wine to cover bottom of pan (roughly 1 cup), bring to a simmer. Allow mixture to simmer for 2-3 minutes, then add in roughly 12 oz. raw shrimp (fresh or frozen). Let cook for 5-6 minutes until all shrimp have turned pink or opaque, depending on the kind you're using. Once shrimp is cooked, spoon shrimp and sauce into bowl and serve with plenty of bread for soaking up this delicious sauce.