Looking for a delicious low-carb meal? This shrimp and olive dish is pulled together by the garlic!

Ingredients

* 12 oz. fresh or frozen medium shrimp in shells
* 2 2-oz. jars diced pimiento, drained
* 10 pitted ripe olives, halved
* 1/4 C. dry sherry or orange juice
* 2 Tbs. snipped fresh parsley
* 2 Tbs. orange juice
* 2 tsp. drained capers
* 2 tsp. tomato paste
* 1/8 tsp. coarsely ground black pepper
* 2 cloves garlic, minced
* hot cooked fusilli pasta, optional

Directions

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.

In a large skillet, combine pimiento, olives, sherry, parsley, orange juice, capers, tomato paste, black pepper and garlic. Bring to boiling. Add shrimp. Cook and stir over medium-high heat for 1 to 3 minutes or until shrimp turns opaque.

If desired, serve shrimp over hot cooked pasta.

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