(Lee)
2 pounds red snapper filets  1 cup uncooked shrimp, shelled
Red pepper    1 slice onion
1 slice lemon    4 Tbsp. butter
½ cup onion, chopped  ½ cup bell pepper, chopped
1 clove garlic, minced   1 4-oz. can slice mushrooms, drained
1 small tomato, peeled and chopped 3 Tbsp. chili sauce
2 Tbsp. lemon juice   2 Tbsp. capers, drained
1 Tbsp. parsley, chopped  1 ½ tsp. thyme
½ tsp. salt    2 Tbsp. dry white wine

Place shrimp in a 1-quart glass dish.  Sprinkle with red pepper and add a slice of onion and lemon.  Cover.  Microwave on high 3-4 minutes until all shrimp are pink.  Stir once.  Drain.

In skillet, sauté onion, bell pepper, and garlic in butter.  Add mushrooms, tomato, chili sauce, lemon juice, capers, parsley, thyme, and salt.  Stir in shrimp and wine. 

Place fish in a glass casserole dish, and spoon sauce on top.  Bake at 400 degrees for 15-20 minutes, depending on the thickness of the filets.  Check for doneness.