1-1/2 pounds cooked medium shrimp, peeled and deveined
1 jar (4-1/2 ounces) whole mushroom, drained
2 tablespoons butter
1 tablespoon lemon juice
1/4 teaspoon dried savory
Hot cooked rice
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. In the drippings, saute onions, green peppers and garlic. Add the tomatoes, tomato paste, brown sugar, Worcestershire sauce, salt, pepper, basil and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes.
Add the shrimp, mushrooms, butter, lemon juice and savory. Cook 5-10 minutes longer or until heated through. Discard bay leaf. Stir in bacon. Serve with rice.