Combine lime juice, garlic and shrimp in large bowl. Refrigerate, covered, for 1 hour, stirring occasionally.
Heat oil in large skillet over medium-low heat. Add onion, oregano, thyme and bay leaf; sauté 6 minutes until onion is softened. Add tomatoes, olives, jalapeño and salt. Simmer until thickened, 20 minutes. Add shrimp, pressing to bottom of pan. Cook, covered, 5 minutes until shrimp are pink and curled. Stir in parsley. Serve over rice. Makes 6 servings.