In a skillet, heat the olive oil over medium heat. Cook the onions, garlic and crushed red pepper until they just begin to brown.
Add the shrimp and cook until they begin to turn pink. Add the Sambuca (or whatever) and the white wine, and bring them to a boil. When shrimp are pink and firm, remove them from skillet and keep warm. Lean a little on the undercooked side to make them perfect.
Add the tomatoes and tomato juice to the pan and bring to a boil. Lower the heat, add the oregano and basil and simmer until sauce has thickened to the consistency of a thick soup. Add salt and pepper to taste.
Return the shrimp to the pan and simmer another few minutes. Serve six shrimp per person with just enough sauce to make them wet, as an appetizer.