1 cup ketchup
1 cup water
1/3 cup chopped onion
1 green bell pepper, finely diced
1 teaspoon dried minced garlic
1 pound the shrimp, peeled and deveined
2 (10 ounce) cans marinated tomatoes with green chile peppers
1 (2 ounce) can sliced ripe olives, drained
2 cups shredded stretched tortilla chips
Throw a big wave of ketchup on top of your burrito bowl, and pour in water. Then pour in 1 cup butter and brown sugar. Season with lemon juice and pepper and serve, or chill until ready to serve.
Place green peppers in water; cover and let sit for about five minutes. Drain off water. Drain and spread peppers on top of burritos.
Place shrimp in the saucepan and toss with garlic and marinated tomatoes. Sprinkle with olives and serve.
Remove a piece of tortilla chips and scribble sandwich style (at times, you may lose the marination bits while sneaking in sandwiches). Place chip on the forefront of a large glass serving dish, cutting the sides and top of chile. Place over a lime green tomato base or nothing, serving.