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Heat oil in a large nonstick skillet over medium heat. Add bay leaf
and cook for 1 minute. Add onion, jalapeños and garlic and cook,
stirring, until softened, about 3 minutes. Stir in shrimp, cover and
cook until pink and just cooked through, 3 to 4 minutes. Stir in
tomatoes and olives. Bring to a simmer, reduce heat to medium-
low, replace cover and cook until the tomatoes are almost broken
down, 2 to 3 minutes more. Remove the bay leaf. Serve with lime
wedges.
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