Directions

In a large sauté pan over medium heat, add olive oil, scallions, garlic, and salt & pepper to taste.  Cook until scallions are wilted and darkened, and until the garlic is tender and slightly golden-brown (about 3-4 minutes).

Add tomatoes and cook (continually stirring) until the tomatoes are softened (about 2 minutes).  Add the lemon juice, and bring to a light simmer (continually stirring gently.

Season shrimp with salt & pepper and add to the pan.   Cook on 1 side until the shrimp begins to turn opaque and slightly curl (2 to 3 min.)  Then, flip the shrimp and cook until they begin to turn pink on the other side (1 to 2 more min.) 

***Shrimp cooks very fast, so a good rule of thumb is to remove the pan from the heat as they are almost finished cooking.  Once you remove the pan from the heat, continue tossing and the heat of the pan will continue to cook them until they’re done.