(1 lb/500 g) uncooked extra jumbo black tiger shrimp (16/20 count), thawed, peeled, tails removed
pinch hot pepper flakes
seeded, diced tomato
finely chopped fresh parsley
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.
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.
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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More about Privacy