Sauté onion, celery and green pepper in hot olive oil. Add minced garlic, tomatoes, tomato sauce, salt, sugar, chili powder, Worcestershire, black pepper and hot sauce. Simmer uncovered 15-20 minutes or until desired thickness. Add shrimp; simmer and stir until just done(shrimp turns pink). Mix cornstarch with l tablespoon cold water and stir into skillet until thickened. Adjust seasonings. Serve over Jasmine rice.