Hi Edutra. The spice you are talking about and that gives it the reddish colour is called peri peri. Do a ssearch on it in Kitchen Link as we had a long discussion about it and where you can get it.
I have two recipes for you. You could easily add some wine to the first to make it more like you want. Sorry, not tried and true as I don't eat shrimp/prawns! If you need to know how to prepare them, just ask me and I will post that too.

Baked Prawns with Garlic Butter

10 - 12 large prawns
125 g butter
2 - 3 fat cloves garlic
1 tbsp. lemon juice
1 tbsp. finely chopped parsley
1 tbsp. snipped chives
Salt and pepper
Lemon wedges

(You could add about 1/2 tsp. of peri peri powder to make it spicy)
Pat cleaned and deveined prawns quite dry. Melt butter in large shallow baking pan while the oven is heating, watching carefully to ensure that the butter doesn't burn.
Add prawns to pan and turn around to coat with the hot butter, then space them out so taht they lie in a single layer without touching. Bake at 200 degrees C for five mins. Remove from the oven. Crush the garlic in, add the lemon juice and turn the prawns. Bake for another five to 10 min. till the prawns are pink and curled. The flesh must be opaque and firm to the touch. SSprinkle with the herbs. Spoon on to twohot plates and drench with the garlicky butter. Serve with lemon wedges and fluffy rice. Season at the table, but only if necessary. Follow with a salad dressed with oil and lemon juice.

PRAWNS A LA PORTUGAISE

Marinate prawns/shrimp in juice of two lemons, pinch salt, few drops of garlic juice, pinch peri peri powder and 1/2 cup oil.
Marinate for about an hour.
Cook prawns in butter and keep warm.
SAUCE:
Fry 1 chipped onion and 3 crushed cloves garlic in 4 tbsp. oil.
Add 1 large tomato which has been skinned and chopped. Cook over low heat until tomato is pureed.
Add 1 tsp. flour which has been mixed with 1/2 cup water, 1/2 cup white wine, juice of 1 lemon, 1/4 to 1/2 tsp. peri peri powder, 2 tsp. sugar, 2 tsp. chutney and a pinch of cayenne pepper.
Allow to cook over low heat for a few mins. Serve prawns on big platter surrounded by rice. Either pour sauce over or serve separately.