In a large skillet over medium heat, sauté rice, onions, and garlic in olive oil until rice is light golden brown.
Add oregano, mint, reserved shrimp broth, water, and rice pilaf seasoning packet. Bring to a boil and then reduce heat to low.
Cover and simmer 10-15 minutes until rice is tender.
Stir in shrimp, tomatoes, and olives. Simmer an additional 8-10 minutes until thoroughly heated.
Sprinkle with cheese and serve. Makes 4 servings.