1 1/2 lbs. med. or lg. raw shrimp
1/4 c. olive oil
2 cloves garlic, minced
2 sm. red peppers, julienned
1 c. onion, thinly sliced
2 sm. green peppers, julienned
1/2 c. tomato sauce
1/4 c. dry white wine
1/4 c. fresh parsley, chopped
Salt and pepper

Peel and devein shrimp. Rinse and pat dry with paper towels. Heat oil in large skillet. Add garlic; stirring constantly for 30 seconds. Add shrimp and saute for approximately 4 minutes, tossing occasionally. Do not over cook. Remove shrimp to plate with slotted spoon. Set aside. Add peppers and onions to skillet. Saute 6 to 8 minutes or until onions are translucent and peppers tender. Stir in tomato sauce, wine and parsley. Return shrimp to pan. Simmer 2 to 3 minutes or until heated through. Sprinkle with salt and pepper.

Serves 4.