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Cook and stir onion and garlic in oil in 10-inch skilllit over medium heat until onion is tender.
Stir in wine, basil, oregano, salt, red peppper and tomatoes. Heat to boiling; reduce heat. Simmer uncovered 20 minutes. Stir in shimp and lemon juice. Cover and cook until shimp is pink. 3 to 5 minutes. Sprinkle with cheese and parsley. Sever with hot cooked rice if desired
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