Sauce:
Cook covered for 2 mins. 1 Tbs. chopped onion in 2 Tbs butter. Add 1 1/2 cups of tomatoes (a 1 lb. can) and 1/2 chopped green pepper. Cook over slow heat until sauce thickens. A tablespoon of flour blended with one of water may be added to speed this part up. Season with 1/3 tsp salt, a few grains of cayenne and 1 tsp. of sugar, and 1/2 cup of chili sauce.
Cook 1 lb of shrimp. Melt 2 Tbs butter. Add cooked shrimp; stir over a hot fire for 2 minutes. Add 2 cups sauce (above makes it) and 1/2 cup dry white wine.
