THIS FLAVORFUL RECIPE is fast and easy. You sauté shrimp and then add them to a Provence-style sauce made with ingredients typical of the south of France: tomatoes, garlic, and olive oil. Traditionally this sauce is covered and cooked slowly. I use high heat instead to cook it rapidly, and have also reduced the quantity of olive oil used to about half. The recipe serves four as a main course with rice pilaf or six as a first course.