Shrimps & Olives

• 1/2 to 5/8 pound shrimps, without shells and “veins”
• 1/2 cup black or green olives, without stones & chopped (2 oz.wt. max.)
• 1/4 cup butter (2 oz.wt.) or olive oil (48 grams)
• Garlic clove, crushed
• 1/8 to 1/4 teaspoon salt
• Freshly ground black pepper

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