2 tbsp. butter
1 lb. med. shrimp, shelled
1/2 c. diced green pepper
1 lg. clove garlic
1/8 tsp. crushed red pepper
1 can Campbell's zesty tomato soup-sauce
1/2 c. water
1 tbsp. wine vinegar
Hot cooked fettucini or rice

In skillet over medium heat in hot butter, cook shrimp and green pepper with garlic and crushed red pepper until shrimp turns pink. Stir in soup, water and vinegar. Heat through. Serve over fettucini or rice. Recipe may be doubled.