Use an extra large (12-inch) skillet to melt butter or margarine with oil, and sauté onion rings and garlic until soft. Add bell pepper rings and chile strips; cook only until they begin to soften.
Meanwhile, place washed tomatoes in a shallow pan, set on rack 5–6 inches from heat, and broil 5 minutes, then turn over and broil another 2–3 minutes. Remove to cool, then core, peel, and coarsely chop, saving all juices. Add tomatoes and juices to skillet, breaking up further as you stir them into other ingredients. Salt and pepper to taste.
Cover and simmer 15 minutes. Stir shrimp and olives into sauce to completely cover; simmer an additional 5 minutes. Can be served with sauce either over rice or offer rice on the side.
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