1 pkg. frozen salad shrimp, thawed
8 slices bacon, chopped
3 tbsp. onion, chopped
3 tbsp. green pepper, chopped
1 clove garlic, minced finely
1 tbsp. flour
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
Dash of cayenne pepper
Dash of paprika
1/2 c. sliced black olives
2 (16 oz.) cans tomatoes, undrained

Fry bacon until crisp. Drain most of fat off, but leave some and add chopped onion, green pepper and garlic. Cook until tender. Mix flour and seasonings. Add to onion mixture, add tomatoes and olives and cook until thickened, stirring constantly. Stir in shrimp, heat through and serve over rice.