4 servings

2 lbs of Medium or Large Shrimp, peeled and deveined
2 Quarts water
1 Medium onion, sliced
1 Lemon, sliced
1 1/2 tsp Salt
1 tsp Mixed pickling spice
1 Tbs Olive oil
1 cup Onion, finely chopped
16 oz of Whole tomatoes
3/4 cup Dry white wine
2 Tbs Snipped parsley
1 Bay leaf
1 tsp Salt
1/4 tsp Pepper
4 cups of Hot cooked rice

1. Heat water, onion slices, lemon, 1 1/2 tsp of salt, and the pickling spice to a boil in large saucepan.

2. Add Shrimp and reheat to a boil.

3. Reduce heat and simmer for 3 to 4 minutes, or until Shrimp are cooked through.

4. Remove from heat, let stand 3 minutes, and drain. Remove the Shrimp from onion spice mixture and reserve Shrimp.

5. Heat oil in 10 inch skillet. Cook and stir chopped onion in oil until tender.

6. Stir in tomatoes with juice, wine, parsley, bay leaf, 1 tsp salt, and the pepper.

7. Heat to boiling, reduce heat, and simmer uncovered 15 minutes.

8. Remove bay leaf and add reserved Shrimp til heated through.

9. Serve over rice.