Shrimp Veracruz in Mere Minutes | Oregonian Recipes

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon minced garlic
• 1 pound large shrimp, peeled and deveined
• 1 14-ounce container fresh, medium-spicy salsa (we used Emerald Valley Organic, from the refrigerator case)
• 1/2 cup chopped green olives
• 1/4 cup chopped fresh cilantro
• 4 cups hot cooked white rice (we used Uncle Ben's Ready Rice)