2 tablespoons olive oil
2 cup chopped onion
1/4 cup chopped bell pepper
1 cup chopped fresh parsley
1/2 cup dry white wine
4 cups chopped fresh or canned tomatoes
1 tablespoon minced garlic
1 cup Zing Zang Bloody Mary Mix
Salt to taste
Hot sauce to taste
2 pounds raw peeled shrimp

In a large, high-walled skillet, heat the oil over medium-high heat. Add the onions, bell pepper, and parsley, and saute until the onions are clear. Stir in the wine, tomatoes, garlic, Zing Zang Bloody Mary Mix and hot sauce, if desired, then cover and cook over medium heat until the sauce comes to a boil. Reduce the heat to low, cover, and simmer for 1 hour until the tomatoes fall apart. Add the shrimp and continue simmering 30 minutes more, stirring occasionally. Serve over cooked rice or noodles, or use as an omelette filling.

Yield: 6-8 servings