Blackened Shrimp with Tomatoes
Makes 4 Servings
1 ½ Teaspoons Paprika
1 Teaspoon Italian Seasoning
½ Teaspoon Garlic Powder
¼ Teaspoon Black Pepper
½ Pound (about 24) Small Raw Shrimp, Peeled
1 Tablespoon Canola Oil
1 ½ Cups Halved Grape Tomatoes
½ Cup Sliced Onion, Separated into Rings
Lime Wedges
Combine paprika, italian seasoning, garlic powder and pepper in small bowl; place in large resealable food storage bag. Add shrimp; seal bag and shake to coat.
Heat oil in large skillet over medium-high heat. Add shrimp; cook 4 minutes or until shrimp are pink and opaque, turning occasionally.
Add tomatoes and onion to skillet; cook 1 minute or until tomatoes are heated through and onions are softened. Serve with lime wedges, if desired.