5 tablespoons olive oil
3 large shrimp, peeled and deveined
2 tablespoons fresh lemon juice
1 large onion, peeled and diced
5 medium ounces Italian-style salad dressing
4 tablespoons Worcestershire sauce
1 cup white wine
1 (14 ounce) can whole peeled tomatoes, with juice
2 tablespoons chopped fresh parsley
salt to taste
Heat olive oil in a large skillet over medium-high heat. Stir in shrimp, lemon juice, onion, salad dressing and Worcestershire sauce. Bring to a boil and add canned tomatoes, garlic and salt to taste. Cover, remove from heat, and let stand for 10 minutes.
Remove shrimp from pan, reserving lemon juice. Mix in tomato juice and green parsley and drizzle over shrimp. Mix in salt. Spoon sauce over shrimp and serve.
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