2 lbs. boiled shrimp
1/4 c. butter
1/4 c. chopped shallots
1 clove garlic
1/4 c. white wine
2 tbsp. chopped parsley
1 c. chopped fresh tomato
1 (8 oz.) can tomato sauce
1 tsp. salt
Dash of pepper
Dash of cayenne

Prepare boiled shrimp. Meanwhile, in hot butter in large skillet, saute shallots and garlic about 3 minutes. Add tomato, tomato sauce, salt, pepper and cayenne; boil, stirring. Reduce heat, simmer, uncovered 10 minutes. Stir in shrimp and wine. Cook over low heat, stirring occasionally, until shrimp are heated through -- about 8 minutes. Serve over rice, sprinkled with parsley.