1

Stir paprika, oregano, salt, cayenne, and black pepper together in small bowl. Place shrimp in large bowl; toss with half of spice mixture and set aside.

2

Heat large nonstick skillet over medium-high heat; add 1 tablespoon of oil and swirl to coat pan. When oil is hot, add onion; cook, stirring frequently, just until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add bell peppers and Cubanelle pepper; sprinkle with remaining spice mixture and cook until crisp-tender and lightly golden, 4−5 minutes. Transfer mixture to bowl; cover and set aside.

3

Set same skillet over medium-high heat; add remaining 1 teaspoon oil and swirl to coat pan. Add shrimp in single layer; cook 2 minutes, then turn shrimp. Cook, stirring, until shrimp are just opaque in centre, 2 minutes more; add pepper mixture and toss to heat through. Sprinkle with parsley and serve with lemon wedges.

4

Serving size: 1½ cups