How to Make It
In a large saucepan, heat 1/4 cup of the olive oil. Add the chopped onion, garlic and green bell pepper and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the tomato sauce, pimientos, ketchup, wine, vinegar, Worcestershire sauce and bay leaf and season with salt and pepper. Simmer the sauce over very low heat until it is thickened slightly, about 20 minutes.
In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the shrimp with salt and pepper and add them to the skillet. Cook over high heat, turning once, until the shrimp are lightly browned but not cooked through, about 3 minutes. Scrape the shrimp into the saucepan and simmer until they are cooked through, about 4 minutes longer. Discard the bay leaf. Transfer the shrimp to a serving bowl, garnish with the chopped parsley and serve.