240gr. or 12 blanched shrimp, salt and black pepper, 2 tablespoons oil or butter, two cloves of crushed garlic, half a green pepper, 120 gr. tomatoes peeled and chopped, 12 pitted black olives, 1 teaspoon lemon juice.
Shell the shrimp, season with salt and pepper. In a saucepan heat the butter or oil and fry the prawns for 3 minutes on each side, remove and keep warm.
In the same fat fry the garlic for 2 minutes, then add the chopped green pepper and tomatoes and fry for another 4 minutes. Lower heat and add olives. Cook for another 8 or 10 minutes and then put the shrimp, adding, if desired, a teaspoon of lemon juice.
Set the table with boiled rice.