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.

Serves 2

Beverly Pepper, The Glamour Magazine After Five Cookbook, 1952