Saute onions bell pepper and parsley in oil until the onions become translucent.
Stir in the wine, tomatoes, garlic, Worcestershire sauce, mint, salt and pepper, bringing to a boil. Reduce heat, cover and simmer for about an hour over low heat or until the tomatoes break down into sauce.
Add the shrimp and cook until the shrimp become opaque and not quite "tightly" curled, a few minutes more.
Serve with hot cooked rice, cooked noodles, or as an omelet filling.