Peel and devein shrimp, Rinse and let dry on paper towels.
In a large non-stick skillet, heat olive oil. Add onion
and garlic and saute until softened, about 3 minutes. Chop
tomatoes and add to skillet with lemon juice and spices.
Bring to a boil; reduce heat and simmer, covered, 15 minutes,
stirring once to blend. Stir in shrimp and cook 3 to 5 minutes,
until pink. Garnish with parsley.