1Slice the garlic, shell the shrimp and drain the tomatoes.
2Preheat nonstick pan over medium high heat for 2 minutes and add the olive oil. Swirl it around the pan, add the sliced garlic and stir fry until crisp and brown, but not burnt. Remove the garlic from the pan, sprinkle with salt and set aside.
3Add the shrimp to the pan, and stir fry until mostly done, then add the tomatoes.
Stir fry until the shrimp are done and the tomatoes are heated through.
4Drain all the juice off of the shrimp and tomatoes and return them to the pan. Squirt with the lime juice and add the cilantro, mix well.