Scampi with Fresh Tomatoes Italian Style

1 lb scampi (about 16 or 18) or 1 lb shrimp (16 to 20 count), peeled and cleaned
2 tbs butter or margarine
1 tsp crushed garlic
1 tbs finely chopped shallots
3 tbs dry sherry wine
2 whole ripe tomatoes, peeled and diced
1/2 tsp Worcestershire sauce
1/2 tsp hot sauce
1/2 tsp steak sauce
1/4 tsp while pepper
1/8 tsp dried oregano leaves
1/8 tsp dried tarragon leaves
1/8 tsp dried thyme leaves
2 tbs chopped fresh parsley
Salt to taste
Hot cooked rice

Rinse and dry scampi or shrimp. Heat butter in a large skillet and saute scampi or shrimp for 2 minutes. Add garlic and shallots and saute 1 minute more. Add sherry, tomatoes and seasonings and parsley. Cook for 5 minutes. Taste and add salt if needed. Serve over rice.

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Cajun Country -- New Iberia, Louisiana