Heat the olive oil in a large saute pan over medium high heat. Add the garlic and shallots and saute for 2 to 3 minutes, stirring constantly, until softened and fragrant (but not brown). Add the grape tomatoes and cook for 3 to 4 minutes until beginning to soften. Add the shrimp, red pepper flakes, and thyme, cooking for about 3 minutes or until the shrimp are pink on all sides. Season with salt and pepper to taste. Add the white wine and bring to a boil. Let simmer for 2 to 3 minutes or until reduced by half. Taste and season with additional salt and pepper if needed.
Serve the shrimp on a warm platter (or bowl), drizzle with olive oil, and garnish with thyme sprigs. Serve with crusty bread and a green salad OR couscous, steamed spinach, and lemon wedges.
