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A Cuban recipe from Tampa
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, peeled, deveined, and sliced in half legthwise
extra virgin olive oil
salt and pepper
Heat oil in 8 inch skillet. Fry garlic until golden and discard. Add onion and saute until transparent. Add shrimp and saute until they turn pink.
Beat eggs with salt and pepper in a large bowl until frothy. Add shrimp mixture and stir well. Return to pan, adding more oil if necessary. Cook over medium heat until eggs are set.
Invert plate over the pan, flip omelette onto plate, return to the pan to brown on other side. Repeat process one more time. Serve hot.
Garnish with diced tomatoes and shredded cheese.
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