Preparation Time: 20 minutes
Cooking Time: 5 minutes
Serves 4

1 pound shrimp
1 tablespoon olive oil
2 tablespoons unsalted butter
2 plum tomatoes
2 cloves garlic
1 lemon
1 teaspoon sweet paprika
½ teaspoon onion powder
½ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon kosher salt
¼ teaspoon black pepper

Preparation:  Clean and shell the shrimp.  Fresh is best; frozen is acceptable if properly thawed and drained.  Chop the tomatoes and crush the garlic.  Grate zest from the lemon, then squeeze out the juice.

Cooking: Combine the olive oil and butter in a large skillet over medium-high heat.  When the butter has melted, carefully lay out the shrimp and cook for two minutes.  Flip the shrimp, then add the tomatoes on top, with the lemon juice.  After two minutes, sprinkle on the seasonings and zest; toss and cook for another minute.

Serving Recommendations: Serve over linguine or with wild rice and fresh vegetables.