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In a 12-inch skillet over medium, combine the oil and garlic; cook, stirring, until the garlic is lightly browned, about 2 minutes. Add the onion and ¼ teaspoon salt; cook, stirring occasionally, until lightly browned and beginning to soften, 5 to 7 minutes. Stir in the tomatoes with juices, olives, capers and brine, half of the jalapeño, the bay, ¼ teaspoon pepper and ¼ cup water. Cover and cook over medium, stirring occasionally, until the onion has fully softened, about 10 minutes.
Uncover and bring to a simmer over medium-high. Add the shrimp and cook, uncovered and stirring often, until the shrimp are opaque and the sauce has reduced slightly, about 3 minutes. Off heat, stir in the remaining jalapeño and the parsley. Remove and discard the bay, then taste and season with salt and pepper.