Instructions: In 8-inch skillet, heat butter over medium heat; add garlic and cook 1 minute, stirring often making sure not to brown. Add shrimp and saute 1 minute, stirring.

Add clam juice, tomato broth, julienned tomato, tomato sauce, vegetables, and pesto; simmer 2 minutes.

Stir in wine, Tabasco brand Pepper Sauce, Worcestershire, salt and pepper; boil, stirring often. Remove shrimp to heated casserole dish. Reduce liquid slightly and pour over shrimp. Garnish with croutons and sprinkle with parsley.

This recipe yields 2 servings.

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