Pepper Shrimp

• 1/2 c. fruity red wine, such as Beaujolais or Red Zinfandel
• 1 (8 oz.) can tomato sauce
• 1 tsp. dried chervil
• 1 Tbsp. lemon juice
• 1 tsp. dry mustard
• 1 tsp. dried oregano
• salt to taste
• 2 tsp. pepper
• 1/2 c. olive oil
• 2 cloves garlic, minced
• 1/2 c. loosely packed flat parsley, chopped
• 2 lb. medium shrimp, peeled and deveined

1. In a bowl, whisk together the wine, tomato sauce, chervil, lemon juice, mustard, oregano, salt and pepper.
2. Heat the oil in a skillet.
3. Cook the minced garlic over medium heat for 1 minute. Add the tomato sauce mixture and bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally.
4. Remove from heat and set aside to cool for 5 minutes.
5. Stir in chopped parsley. Place shrimp in a single layer in a nonmetal baking dish.
6. Pour the sauce over the shrimp and marinate, covered, for 3 hours at room temperature or overnight in refrigerator.
7. Preheat broiler.
8. Broil shrimp about 6 inches from the heat for 10 minutes or until cooked through.
9. Turn once.

fruity red wine, tomato sauce, chervil, lemon juice, dry mustard, oregano, salt, pepper, olive oil, garlic, parsley, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=272132 (may not work)