Clean and devein shrimp, keeping the tail and the head.
Or take the heads off, mash them in a bowl then add hot water to get the juice.
You may use this instead of Rosé if you want or use both for more flavor.
Heat a saute pan over medium-high heat.
Add olive oil.
Add shrimp, let cook for 1-2 minutes on each side.
Take off the pan and set aside.
Add more cooking oil (coconut or olive oil) to the pan then saute garlic, onion and tomatoes.
Season with salt and ground black pepper.
Add rosé and or shrimp water.
Bring to a boil then lower heat to simmer.
Cook until the tomatoes are soft, mash the tomatoes with the wooden spoon.
Add the cooked shrimp add more rosé and or shrimp water (or plain water) when it becomes dry.
And let cook for 2-3 more minutes.
Drizzle with extra virgin olive oil just before serving and if you like, add minced fresh garlic and bird's eye chili for garnishing.(Optional)
Enjoy as an appetizer or ulam :)