1 1/2 lb. large shrimp, shelled, cut back and remove vein
4 oz. sweet vermouth

Place shrimp in bowl and add vermouth. Stir with hands until well coated. Set aside for at least 1 hour.

Sauce:
1/2 c. olive oil
4 cloves garlic, chopped
1 (28 oz.) can tomato sauce
2 (8 oz.) cans tomato sauce
1 tsp. sugar
1/2 tsp. black pepper
1 tsp. salt or to taste
1/4 tsp. oregano
Linguine pasta, or thin spaghetti

In 4 quart pot or deep frying pan put in oil and garlic. Brown until garlic is light golden brown. Add tomatoes and sauce, then add remaining ingredients except shrimp. Bring to a boil over medium-high heat. Reduce heat to medium- low and simmer 35 minutes. Drain vermouth from shrimp and add shrimp to sauce. Return to boil. Cook 5 minutes. Remove from heat and serve over linguine. Makes 4 servings.

SUGGESTION: Cook pasta according to directions on package while the sauce is cooking.