Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. Set aside.
In a large skillet combine pimiento, olives, sherry, parsley, orange juice, capers, tomato paste, black pepper, and garlic. Bring to boiling. Add shrimp. Cook and stir over medium-high heat for 1 to 3 minutes or until shrimp turn opaque.
If desired, serve the shrimp mixture over hot cooked pasta. Makes 4 servings.