6 ounces fresh or frozen medium shrimp in shells
2 tablespoons dry sherry or orange juice
1 tablespoon orange juice
1/4 cup diced pimiento
5 pitted ripe olives, halved
1 tablespoon snipped parsley
2 cloves garlic, minced
1 teaspoon capers, drained
1 teaspoon tomato paste
dash coarsely ground black pepper
cooked fusilli pasta, optional

Thaw shrimp, if frozen. Peel and devein; set aside. In a medium skillet combine sherry or juice, orange juice, pimiento, olives, parsley, garlic, capers, tomato paste and black pepper. Bring to boiling. Add shrimp. Cook and stir for 2 to 4 minutes or until shrimp turn opaque. Remove from heat. If desired, serve over cooked fusilli pasta.

Yield: 2 servings
Calories: 101
Fat: 2g
Fiber: 1g