In a mixing bowl combine the parsley, vinegar, garlic and anchovies and reserve. In a large heavy skillet, heat the olive oil. Add the chili peppers and onion and cook until the onion is soft and lightly browned. Add the wine and bring to a boil. Reduce the liquid by half and add the tomatoes, salt and pepper. Cook until most of the tomato juice has evaporated. Add the shrimp and cook for 5 to 7 minutes or until they turn a bright pink. Do not overcook them or they will get tough. Add the capers, olives and the parsley vinegar, garlic and anchovy mixture and heat through. Correct the seasoning and pour onto a serving platter. Garnish with the grated lemon rind and additional parsley and garlic. Notes: This dish is usually served as an appetizer, but you may use it as a main course on a bed of saffron rice.
From "Seasonal Kitchen, a Celebration of Fresh Foods" by Perla Meyers. Posted by Terri St.Louis-Woltmon.