1 1/2 lbs. shrimp (cleaned) (or 2-8 oz. cans)
2 lg. onions (chopped)
2 green peppers (chopped)
3 cloves garlic (chopped)
2 bay leaves
1 tsp. black pepper
1 tbsp. Adobo Goya
1/2 c. Durkee Sauce
2 (8 oz.) cans tomato sauce
2 tbsp. olive oil
1 c. dry wine

Saute shrimp in hot skillet with olive oil (1 tablespoon) until tender. Remove from pan. Saute onions, peppers, pepper and garlic until tender with remaining 1 tablespoon of oil. Put shrimp back in pan. Add tomato sauce, Durkee sauce, Adobo, bay leaf, wine. Cook for 15 minutes on medium heat. Let stand for about 5 minutes. Serve over cooked rice.