Heat oil, and saute onions. Add diced tomatoes and mash them with a potato masher until chunky. Add olives, pickled jalapeños, bay leaf, garlic, and oregano.
I recommend that you buy fresh shrimp already deveined. You can use frozen shrimp too.
After a few minutes, the sauce will be ready. Add the raw shrimp to the skillet. Cover and cook for 4 minutes.
For some brightness, top the Shrimp Veracruz with chopped cilantro. Serve with tostadas and Mexican rice.