Pepper Shrimp

• 1/2 cup fruity red wine, such as Beaujolais or red zinfandel
• 1 8-ounce can tomato sauce
• 1 teaspoon dried chervil
• 1 tablespoon lemon juice
• 1 teaspoon dry mustard
• 1 teaspoon dried oregano
• Salt to taste
• 2 teaspoons pepper
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1/2 cup loosely packed flat-leaved parsley, chopped
• 2 pounds medium shrimps, 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 and cook the minced garlic over medium heat for 1 minute.
3. Add the tomato-sauce mixture and bring to a boil, then lower the heat and simmer the mixture, stirring occasionally, for 10 minutes.
4. Remove from heat and set aside to cool for 5 minutes.
5. Stir in chopped parsley.
6. Place the shrimp in a single layer in a nonmetal baking dish.
7. Pour the sauce over the shrimp and marinate, covered, for 3 hours at room temperature, or overnight in the refrigerator.
8. Preheat the broiler.
9. Broil the shrimps about 6 inches from the heat for 10 minutes or until cooked through, turning once.

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

Taken from cooking.nytimes.com/recipes/3981 (may not work)