Diced tomatoes, chinese slant cut celery, long cut onions, fresh sliced mushrooms.
Saute the celery and onions in a bit of olive oil till the onions are clear, not browned.
Spice it up with worchestershire, white horseradish, garlic.
Now take medium sized fresh or fresh frozen shrimp and devein, deshell.
Boil in Zatarain's crab boil till they start to turn firm.
Place the shrimp on top of the sauce, done!
You could also add some white wine to the sauce but many people don't cook with wine.
If you want the sauce to "glaze" a bit, for better presentation, take some corn starch blended with the wine during the last minute of sauteing the onions and celery and stir it in slowly to slightly thicken.
It will thicken a bit more even after so don't add too much.
An onion has divisions sort of like an orange from top to bottom, if you slice it from top to bottom thinly, then when you saute the onion it gives a more appealing look to it.
In chinese food they slice celery at a 30-45 degree angle from perpendicular, and thinly sliced this way it lets your dish speak out.