Thaw shrimp, if frozen. Peel and devein, leaving tails intact. Set aside.
In a medium skillet combine sherry or juice, orange juice, pimiento, olives, parsley, garlic, capers, tomato paste, and black pepper. Bring to boiling. Add shrimp. Cook and stir for 2 to 4 minutes or until shrimp turn opaque. Remove from heat. If desired, serve over cooked fusilli pasta. Makes 2 servings.