Gambas al Ajillo

1. Devein 2 lbs or 1 kilo of large white shrimps leaving the tail and set aside.
2. Sauté over low heat in 3 tsp olive oil and 1 tsp butter, tomato pulp (remove skins and seeds from 6 large Roma tomatoes), 10-12 garlic cloves (half minced and the other half sliced thinly), and 1 large white onion (minced).
3. When the onion, tomato and garlic is almost paste like in consistency, add the shrimp and cook an additional 3-4 minutes or until all shrimps are pink.
4. Add red pepper flakes for heat, ½ tsp sweet paprika, salt and freshly ground black pepper to taste.
5. Add juice of half a lemon.

To serve, place in a bowl and you may serve with lemon wedges and Tabasco. Make sure to serve this dish hot.