|1 tbsp||olive oil|
|3/4 lb.||large shrimp, peeled and deveined|
|1||clove garlic, minced or pressed|
|3-4||plum tomatoes, peeled, seeded and chopped|
|1 tbsp||lemon juice|
|Salt and freshly ground black pepper|
|Hot cooked rice or paste for serving (optional)|
1. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and saute until they start to turn pink, about 30 seconds. 2. Add the garlic and saute 30 seconds longer. Stir in the tomato, lemon juice, a dash of salt and a few grinds of black pepper; reduce the heat to medium-low and simmer until the shrimp are pink and just cooked through, about 3 minutes. 3. Taste for seasoning and serve immediately, over rice or pasta if desired. Nutrition Information Per Serving: 255 calories, 10g total fat, 2g saturated fat, 262mg cholesterol, 260mg sodium.