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Servings: 4
2 tablespoons olive oil
4 medium ripe tomatoes, halved, seeded and grated
6 cloves garlic, minced
2 tablespoons fresh flat-leaf parsley, finely chopped
2 tablespoons fresh cilantro, finely chopped
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1 bay leaf
salt
freshly ground black pepper
1 1/2 pounds large shrimp, peeled, tails left on
3 slices lemon, halved
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