In a large Dutch oven or pan, heat oil over medium-high heat. Add the onion, bell pepper, and bay leaf and cook for 2-3 minutes. Add garlic; sauté for 30 seconds (making sure garlic does not burn). Add tomato sauce, ketchup, wine, Worcestershire sauce, vinegar and salt + pepper. Reduce heat to low, cover pan and simmer for 10 minutes. Place shrimp in the pan with the sauce; stir well to combine and simmer for 3-4 minutes. Add hot sauce and fresh parsley. Remove from heat and set aside for 5 minutes. Serve over white fluffy rice. Enjoy!
