2 lb. raw shrimp, shelled and deveined
1 lb. Swiss cheese, cubed
1 can pitted ripe olives

SAUCE:

4 slices bacon
4 tbsp. butter
1 1/2 tsp. garlic salt
1 c. tomato paste
1 c. tomato juice
1/2 c. water
1/8 tsp. dried basil
1/8 tsp. oregano
1/8 tsp. marjoram
1/2 c. dry red wine
3 tbsp. lemon juice

Saute bacon until crisp. Add butter, garlic salt, tomato paste, tomato juice, and water to bacon and simmer to a thickened mixture. Add basil, oregano, marjoram and wine to mixture. Then add lemon juice. Adjust seasonings to taste.

When ready to serve, heat sauce. Pour sauce into chafing dish. Add shrimp and cook until pink. Add cheese and olives. Serve with cocktail picks.