8 oz. pkg. frozen shelled and deveined shrimp
1 tbsp. butter
1/2 c. fresh or frozen chopped onion
1/2 c. chopped green pepper
1 (8 oz.) can tomato sauce
1/4 c. sliced pimento stuffed olives
1 garlic clove minced or 1/8 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. rosemary
1 1/2 c. hot cooked rice

Cook shrimp as label directs. Cut in half lengthwise. In 8 inch skillet over medium heat, cook onion and green pepper until tender crisp, about 5 minutes. Reduce heat to low. Stir in tomato sauce, olives, garlic, salt, and rosemary and cook 5 minutes. Stirring occasionally, add cooked shrimp and cook 2 minutes more until shrimp are heated through. Serve over rice.