1/2 c. finely chopped onions
2 cloves garlic, crushed
3 tbsp. vegetable oil
1 lb. peeled, deveined raw shrimp
1 (15 oz.) can tomato sauce
1/4 c. sherry
1 c. fresh mushrooms, sliced, or use 1 (4 oz.) can sliced mushrooms
1 c. chopped green peppers
2 tbsp. snipped parsley
1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. thyme leaves, crushed
1/8 tsp. ground black pepper
3 c. hot cooked rice

In large skillet cook onions and garlic in oil until tender crisp. Add remaining ingredients except rice. Simmer 10 minutes, or until shrimp are pink and vegetables are tender crisp. Serve over beds of fluffy rice. Serves 6. 259 calories per serving.