1/2 lb. med. size shrimp
5 cloves garlic, chopped fine
1/4 c. olive oil or vegetable oil
Dash of hot chili sauce
1 tbsp. lemon juice
1/2 c. white wine
1-2 tbsp. bread crumbs

Prepare Spanish tomato sauce. Set aside. Shell and devein shrimps. Set aside. Brown garlic in olive oil. Drop shrimps, toss until pink. Add lemon juice, wine, hot chili sauce. Spoon 2 tablespoons Spanish Sauce. Cook 1 minute more. Thicken with 1-2 tablespoons bread crumbs if necessary. Serve hot on a mound of rice. Garnish with olives.

1/4 c. olive oil
1 clove garlic, crushed
1/2 c. onion, chopped fine
1 c. tomato sauce

Saute garlic and onion in olive oil. Add tomato sauce. Simmer gently for 1/2 to 1 hour.