• 1 lb medium or large shrimp, peeled
• 2 Tbsp olive oil
• 1 clove garlic, finely chopped
• 1 (10 3/4 oz) can tomato puree
• 1/2 cup water
• 1/2 tsp oregano
• 1/2 tsp basil
• 1 bell pepper seeded and cut in strips
• 2/3 cup sliced black olives
• 1 tsp sugar
• salt and pepper to taste

1. Heat oil in a heavy skillet.
2. Sauté shrimp until pink. Remove with slotted spoon and reserve.
3. Add garlic and sauté until soft, about 4 minutes. Do not burn.
4. Add remaining ingredients except shrimp and bring to a boil
5. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
6. Taste and correct seasonings. Add shrimp and heat through. Do not overcook shrimp.

Serve on rice or pasta.

(Bob)