Instructions: In a bowl, combine the shrimp with the 2 tablespoons salt and the 4 cups ice water. Refrigerate 20 minutes, but no more. Meanwhile mince together the tomatoes, garlic, and parsley. Transfer them to a medium bowl and stir in the hot pepper and 2 tablespoons of the olive oil.

Drain, rinse, and pat the shrimp dry. Toss them with the tomato mixture. Keep cold.

Film a large skillet or griddle with the remaining 1 tablespoon olive oil and warm over medium heat. Saute the shrimp, sprinkling with salt and pepper, about 2 to 3 minutes per side, until pink and just firm.

Pile all the seasonings over the shrimp after turning them.

Transfer the shrimp onto a serving platter along with the seasonings.

Serve hot or warm, with the lemon wedges. Squeeze a little lemon over the shrimp just before eating.

Yield: 4 to 5 servings

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