1 lb. shrimp, fresh or frozen
1 jar (4 oz.) diced pimiento, drained and rinsed
1/2 cup dry sherry
1/4 cup orange juice
2 tbs. dried parsley (or 4 tbs. fresh parsley)
20 ripe olives or Kalamata olives, pitted and halved
6 cloves garlic, minced
2 tbs. capers, drained
2 tbs. tomato paste
freshly ground black pepper
cooking spray
Thaw shrimp if frozen. Peel, devein, rinse and pat dry with paper towels. Set aside. You can also buy already cooked shrimp, and when you add it to the sauce cook only long enough to heat through.
Spray a large skillet with cooking spray. Combine the pimiento, sherry, orange juice, parsley, olives, garlic, capers, tomato paste and a dash of freshly ground black pepper. Bring to a boil. Add the shrimp and cook for 3 to 4 minutes, or until the shrimp turn opaque. Remove from heat. Makes 6 servings, 3 points each.
Delicious served over pasta or rice, but don't forget to add the points!