Chop up the onion and bell pepper as you like. I use half of each, but do as you wish.
In a medium-sized frying pan over medium heat, throw in 4 tablespoons of olive oil and 2 tablespoons garlic. Fry until fragrant. Then sauté the onions and peppers until very loose.
Once softened up, pour in the can of tomato sauce, 2 tablespoons of Worcestershire sauce, seasonings to your liking, and around 1/4 cup parsley (or however much you like). Stir until a slight boil.
Whether the shrimp were frozen or not, place them in an ice bath before you cook them. The ice cold to boiling hot temperature change will make your shrimp crisp to the bite rather than soggy.
Dry off the shrimp a bit, and place in the pan on their sides. Sauté for 3-4 minutes or until the side facing down is bright pink and curled up.
Flip each shrimp. Tongs work best for this. When each shrimp is pink and the head is curled up to the tail, stir around and turn off the heat. Serve immediately.
