- 12 – 14 large shrimp, peeled and deveined
- 2 – 3 tbsp chopped shadon beni
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 oz butter
- 4 – 5 cloves garlic, minced
- 1 small tomato, diced
- Extra 3 blades shadon beni, chopped
- 1 lime, halved
Place the shrimp in a bowl. Add the shadon beni, paprika, salt and black pepper. Mix well and let marinate for at least half hour. Just before cooking squeeze the juice of ½ the lime over the shrimp.
Melt the butter in a large sauté pan over medium high heat. Add the tomatoes and garlic. Stir for 1 minute.
Add the shrimp in 1 layer in the pan. Cook for approximately 2 minutes. Turn onto the other side and cook for 1 – 2 minutes more or just until cooked.
Add the extra chopped shadon beni and the juice from the remaining lime. Mix quickly and place in a serving dish. Serve immediately.