1 tsp. ground red pepper
1 tsp. dried basil, crumbled
1/2 tsp. dried oregano, crumbled
1/2 tsp. dried thyme leaves, crumbled
1/2 tsp. salt
1/2 tsp. black pepper
1/3 c. butter
1 1/2 tsp. minced garlic
1 tsp. Worcestershire sauce
2 doz. lg. shrimp, peeled, deveined
1 (16 oz.) can whole tomatoes, drained & chopped
1/4 c. white wine
1/2 tsp. cornstarch
1 1/2 tsp. water
3 c. hot cooked rice (optional)

Combine ground red pepper, basil, oregano, thyme, crushed red pepper, salt and black pepper in cup. Combine butter, garlic, Worcestershire sauce and seasonings in large skillet. Heat butter over high heat just until butter melts. Stir in shrimp and tomato. Cook 2 minutes, stirring constantly. Stir in wine, cover and cook 1 minute longer or until the shrimp are bright pink and meat is firm. Stir the cornstarch and water together in small dish, add and cook for 2 minutes. Serve over rice.