In a shallow plate, combine the flour, ground pepper and cayenne pepper.
Dredge the shrimp in the seasoned flour, shaking off the excess.
In a skillet heat the oil over moderate heat. Add the shrimp and sautΘ until they are pink. Add the garlic. Stir in half of the lemon juice and remove the shrimp.
Add the wine and deglaze over moderate heat. Scrap the brown bits that
cling to the pan. Stir in the tomato paste and and simmer for 5 minutes.
Return the shrimp to the skillet and warm. Add the basil and drizzle with a little Olive oil. Serve at once.