Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Finely minced parsley
3 tb Wine vinegar
2 lg Garlic cloves, minced
6 Anchovy filets, minced
1/2 c Olive oil
2 sm Hot chili peppers
1 Onion, finely minced
1/2 c Dry white wine
8 Ripe tomatoes, peeled,
-seeded chopped
Salt freshly ground
-white pepper
2 lb Fresh raw shrimp, peeled
1 tb Small well-drained capers
1 c Greek black olives, pitted

--------------------------GARNISH-------------------------------
1 ts Grated lemon rind
2 tb Finely minced parsley
2 Garlic cloves, minced

In a mixing bowl combine the parsley, vinegar, garlic and anchovies
and reserve. In a large heavy skillet, heat the olive oil. Add the
chili peppers and onion and cook until the onion is soft and lightly
browned. Add the wine and bring to a boil. Reduce the liquid by half
and add the tomatoes, salt and pepper. Cook until most of the tomato
juice has evaporated. Add the shrimp and cook for 5 to 7 minutes or
until they turn a bright pink. Do not overcook them or they will get
tough. Add the capers, olives and the parsley vinegar, garlic and
anchovy mixture and heat through. Correct the seasoning and pour
onto a serving platter. Garnish with the grated lemon rind and
additional parsley and garlic. Notes: This dish is usually served as
an appetizer, but you may use it as a main course on a bed of saffron
rice. From "Seasonal Kitchen, a Celebration of Fresh Foods" by Perla
Meyers. Posted by Terri St.Louis-Woltmon.

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