Toss shrimp with minced garlic, set aside.
Sauté onion and celery in oil until just tender. Add chopped tomatoes and bell peppers, sauté about 6 minutes longer. Add tomato sauce, sugar, basil, bay leaf, salt and pepper. Bring to a boil, reduce heat and cook 5 minutes. Add shrimp and garlic, turn up heat and return to boil. Reduce heat and simmer 15 minutes, stirring occasionally.

Adjust seasonings. Let mixture stand for 5 minutes to blend flavors. Serve over a mound of steamed white rice. Garnish with parsley, green onions.

Note:  Thickness of sauce depends on water content of shrimp. If sauce is too thin, add a small amount of cornstarch dissolved in water, bring to a boil, reduce heat and cook one minute, stirring constantly.
If sauce is too thick, add a little water.