Spray deep skillet with nonstick spray coating. Preheat pan over high heat. Cook shimp in hot skillet, stirring, for 3 to 5 minutes, or until done. Reduce heat. Add tomatoes and their juice, low sodium chili sauce, green pepper, celery, onion, garlic, basil, parsley, crushed red pepper, and salt. Bring to boiling; reduce heat and simmer, covered, for 10 minutes. Serve over hot cooked rice or whole wheat pasta.