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