In a cup, combine onion and water. Let stand 10 minutes for onion to soften. In a large skillet, heat butter until hot, add pepper and onion. Cook and stir until green pepper is almost crisp and tender, about 3 minutes. Add tomatoes which have been cut in small pieces, bay leaf, sugar, allspice, salt and cayenne. Bring to boil. Reduce heat and simmer, uncovered until slightly thickened, about 20 minutes. Add shrimp. Cook and stir over moderate heat until shrimp are pink, 3 to 5 minutes. Stir in lime juice, remove bay leaf. Serve over rice. Serves 4.

Caribbean Shrimp 2

2 pounds of shrimp
1 tablespoon of olive oil
Salt and pepper
1 clove garlic, crushed
1 tablespoon of butter
2 tablespoons of dry vermouth
Juice of 2 lemons

Brown shrimp in olive oil with garlic, salt and pepper. Add butter, dry vermouth and lemon juice. Turn heat on high for a few minutes. 

Caribbean Coconut Shrimp 3

1 pound of medium shrimp, cleaned
1/2 cup of flour
1/2 cup of dry white wine
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 cup of grated coconut (fresh if possible)

In medium bowl, combine flour, salt and pepper. Mix in wine and add shrimp to batter. Heat 1 inch oil in large saucepan. Remove shrimp from batter and dredge in coconut. Fry until lightly browned. Drain on paper towels.

MANGO SAUCE:
2 tablespoons of mango marmalade (peach may be sub.)
2 teaspoons of Dijon mustard
2 tablespoons of orange juice

For sauce combine marmalade, mustard and orange juice. Use to dip shrimp. Serves 2 as an appetizer, or light main course.