Southwest Shrimp and Corn Soup

From unknown

Ingredients
2 teaspoons corn oil
2 Tablespoons minced garlic
28 oz. diced tomatoes
1 1/4 cups clam juice
1 cup vegetable or tomato juice
1 1/4 cups chopped green onions
1 lb. frozen corn
1-2 jalapenos, chopped and seeded
1 teaspoon pepper
8 large stuffed olives, sliced
1 lb medium-small shrimp, peeled
1/2 cup chopped cilantro

Instructions

1. Cook garlic on oil. Add vegetables, through jalapenos. Bring to boil over high heat. Reduce heat and simmer 5 minutes.
2. Stir in olives and shrimp and return to a boil.
3. Simmer 1 minute or until shrimp turn pink, and serve.