Heat the oil and saute the red pepper and the garlic until the garlic is clear and starting to turn brown. Strain the oil and discard pepper and garlic.
Add the wine and lemon juice to the oil and bring it to a boil. Add the shrimp and cook until almost done.
Add the capers, olives, tomatoes, parsley and onion, bring to a boil, take off of the heat and season with salt, pepper and butter.
Serve hot in bowls with crusty bread.
Note - A different bend on this recipe would be to thicken the broth just a little with heavy cream before you add the shrimp. Then complete the process and serve the entree over a pasta of your choice.