(1 lb/500 g) uncooked extra jumbo black tiger shrimp (16/20 count), thawed, peeled, tails removed
½ tsp
smoked paprika
2 mL
½ tsp
salt
2 mL
pinch hot pepper flakes
1 cup
seeded, diced tomato
250 mL
2 tbsp
lemon juice
30 mL
2 tbsp
finely chopped fresh parsley
30 mL
Method
Step 1
Preheat cast-iron or other flame-proof skillet on grill set to high. Add oil, onion and garlic. Close lid and cook, stirring occasionally, about 7 min. until onion starts to soften.
Step 2
Add shrimp, smoked paprika, salt, and hot pepper flakes. Cook, stirring constantly, 2 min. until shrimp starts to turn pink and curl. Stir in tomato; cook 1 to 2 min., or until shrimp are cooked through.
Step 3
Using oven mitts, remove skillet from heat. Stir in lemon juice and parsley. Serve shrimp with cooked rice or quinoa, in lettuce cups or as a warm appetizer with crusty bread.
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