Make sure the shrimp are as dry as possible.
Put the butter or oil into a cold pan with the crushed garlic. Heat until the garlic starts to frizzle. Add the shrimp and cook at a high temperature for 1 1/2 minutes. Turn shrimp over; add the olives, salt, and black pepper. Continue to cook on high for about another minute (internal temperature of 145 degrees F).
Serve over boiled white rice.
Beverly Pepper, The Glamour Magazine After Five Cookbook, 1952http://macheads2.net/recipes/ShrimpsAndOlives.html