Caribbean Shrimp

Combine the onion with two tablespoons of water; set aside to soften, about 10 minutes.

In a large skillet, heat the butter until hot.

Add the green pepper and onion; cook, stirring, until almost crisp and tender (about 3 minutes).

Add tomatoes, bay leaf, sugar, allspice, salt and ground red pepper, breaking up the tomatoes with a spoon.

Bring to a boil; reduce heat and simmer, uncovered, until slightly thickened, about 20 minutes.

Add shrimp; cook and stir until pink, 3 to 5 minutes.

Stir in the lime juice. Remove the bay leaf before serving.

Serve on steamed rice, if desired.

Serves four.