Instructions: 1. Wash and shell shrimp, leaving on tail section; devein. Place in medium-size bowl, or substitute the defrosted shrimp. Sprinkle with lemon juice.

2. Peel, seed and chop tomatoes to make 1 1/2 cups. Reserve.

3. Saute onion and garlic in oil in large skillet until soft, about 5 minutes. Stir in tomatoes, wine, basil, 1 tablespoon of the parsley, salt and pepper. Simmer, uncovered, 15 minutes until mixture thickens slightly.

4. Stir in shrimp with lemon juice; cook just until shrimp turn pink and are firm, about 5 minutes. Add cheese. Taste for seasoning and sprinkle with remaining 1 tablespoon parsley. Serve with rice, if you wish.

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