4 strips bacon
1/4 c. chopped onion
1/4 c. chopped green bell pepper
1 (16 oz.) can whole tomatoes, undrained
1/4 c. ketchup
1/2 tsp. dry mustard
2 tbsp. red wine vinegar
1/8 tsp. Tabasco sauce
1 tbsp. sugar
1 lb. raw med. shrimp, peeled and deveined
Salt and pepper to taste

In a large skillet, fry bacon until crisp; drain well, crumble and reserve. Add onion and green pepper to bacon drippings, simmering until tender. Add tomatoes, ketchup and seasonings; simmer over low heat for 30 minutes. More sugar may be added if desired. If not serving immediately, cover and set aside as this point. When ready to serve, add shrimp and simmer about 10 minutes until cooked. Do NOT overcook. Serve over white rice and sprinkle crumbled bacon on top.