2 pounds medium shrimp preferably wild and no larger than 25 count, rinsed and patted dry
1 large shallot, finely diced
2 cloves garlic, minced
1 tsp jalapeno, finely diced (more if you like it hotter)
1 roma tomato, peeled, seeded and diced
¼ cup roasted yellow pepper, skinned and diced
2 teaspoons zest and 3 tablespoons juice from a large lemon
¼ cup coarsely chopped Italian Parsley
2 tablespoons chopped fresh oregano
Salt and ground black pepper
Pinch aleppo pepper or smoked paprika
Instructions
Fry pancetta in a medium skillet over medium heat until fat renders and pancetta darkens and crisps, 5 to 7 minutes. Transfer to a small plate; set aside. Add oil to pan to slowly heat. Add shrimp and cook slowly, stirring to prevent sticking. Add pancetta, shallots and garlic to the partially cooked shrimp; continue to cook until shrimp is nearly cooked and garlic and shallots are translucent a few minutes longer. Stir in jalapeno, tomato, and pepper, followed by lemon juice and zest, and finally the herbs along with a sprinkling of salt and pepper. Transfer to a warm, shallow dish. Sprinkle with alepppo pepper or paprika, and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/nibbles-and-apps/michelle-weaver%e2%80%99s-garlic-shrimp/