1/2 lb. lg. peeled shrimp
2 med. tomatoes
1 clove fresh garlic
3 tbsp. butter
1 tbsp. black pepper
1 green pepper
1/4 c. water

Chop pepper and garlic fine. Skin tomatoes and chop in large chunks. Melt butter in medium saucepan. Add garlic and peppers. Simmer until peppers are tender. Add black pepper, tomatoes and water. Simmer until tomatoes are cooked but not mushy. Add shrimp, stirring lightly until shrimp are pink. Don't overcook. Serve over linguine or rice.