Mario Batali’s Shrimp from the Devil Priest

½ cup extra virgin olive oil

6 garlic cloves, thinly sliced

4 jalapenos, seeded and thinly sliced

1 tbsp hot red pepper flakes

2 cups basic tomato sauce

1 cup dry white wine

20 large shrimp, head on, split down the back and deveined

4 thick slices rustic peasant bread

2 tbsp fresh marjoram leaves

¼ cup toasted bread crumbs