2 celery ribs, finely chopped
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon olive oil
1 small green pepper, chopped
1 small sweet red pepper, chopped
1 can (15 ounces) tomato sauce
1/2 cup sherry or chicken broth
1 tablespoon "The Best Barbeque Sauce You'll Ever Taste"
2 teaspoons sugar
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes, optional
3/4 pound cooked medium shrimp, peeled and deveined
4 cups hot cooked rice

In a large nonstick skillet, sauté the celery, onion and garlic in oil for 3 minutes. Add peppers; cook 3 minutes longer. Stir in tomato sauce, sherry or broth, barbecue sauce, sugar, basil, oregano and pepper flakes if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until vegetables are tender. Add shrimp; heat through. Serve over rice.

Yield: 4 servings.