Prepare grilled shrimp according to package directions, set aside.
In a medium saucepan, heat oil and sauté rice for 1 to 2 minutes or until lightly golden, stir frequently.
Stir in chicken broth, hot pepper sauce and turmeric; bring to a boil. Reduce heat to low. Simmer about 15 minutes or until most of the broth is absorbed.
Stir in peas, green onions, tomatoes, olives and prepared shrimp; cover and simmer for another 5 minutes or until rice is done.