Shrimp Marinara

2 tablespoons oil
1 tablespoon minced garlic
4 cups tomatoes, cored and chopped (canned or fresh), with their liquid
1/2 cup chopped fresh basil leaves
1 teaspoon minced fresh oregano leaves or 1/4 teaspoon dried oregano
1/2 teaspoon black pepper
Salt
1 lb shrimp, peeled, rinsed and dried

Heat the oil over medium-low heat for 1 minute. Add the garlic an cook, stirring once or twice, until golden, 3 or 4 minutes. Add the tomatoes, raise the heat to medium-high, and let bubble, stirring occasionally, for about 10 minutes. Add half the basil, the oregano, pepper and salt. Stir and taste for seasoning. Reduce the heat to medium and let simmer while you cook rice or pasta. When you're about ready to eat, add the shrimp to the sauce; cook until the shrimp are firm and pink, about 5 minutes. Remove 3 or 4 shrimps from the sauce and set aside. Toss the sauce with pasta, or spoon it over rice; top with the remaining basil and reserved shrimp, and serve.