Pepper Shrimp - cooking recipe

Ingredients

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

Preparation

In a bowl, whisk together the wine, tomato sauce, chervil, lemon juice, mustard, oregano, salt and pepper.
Heat the oil in a skillet.
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.
Remove from heat and set aside to cool for 5 minutes.
Stir in chopped parsley. Place shrimp in a single layer in a nonmetal baking dish.
Pour the sauce over the shrimp and marinate, covered, for 3 hours at room temperature or overnight in refrigerator.
Preheat broiler.
Broil shrimp about 6 inches from the heat for 10 minutes or until cooked through.
Turn once.