1 lb. uncooked fresh or frozen large shrimp, peeled and deveined
Heat Olive Oil in 8-quart stockpot and cook garlic over medium heat 30 seconds. Stir in wine and cook 1 minute. Stir in Sauce, parsley, basil and lemon peel. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in clams, mussels and shrimp. Simmer covered, stirring once, 10 minutes or until clams and mussels open and shrimp turn pink. (Discard unopened shells.)
Serve in shallow bowls and, if desired, with crusty Italian bread.