My favorite is gulf shrimp, 12-15 counts, at least 2 pounds stir fried with lots of garlic in olive oil, ( I mean about 2 heads of garlic smashed with my mini cuisinart chopper dedicated for garlic and chipotle and adobo sauce ) , turn heat to medium,( I own a Vulcan range, so my setting is different from most homeowner's setting), before the garlic burns, add a tin of anchovy in olive oil, before most of anchovy melt, add the , cleaned and deveined shrimp, juice of 2 limes and peel, chipotle and adobo sauce to your taste ( again using the same mini cuisinart chopper We love everything spicy food so, I use about 4 chipotle and a few tablespoon of the adobo sauce ) , some fresh herbs or during the winter , italian seasoning . In the meantime, before I start stir frying my shrimp, I slice enough tomatoes into wedges, ( 4-6 wedges depending on size remember that they shrink a bit so add enough tomatoes to accommodate for the shrinkage ) for my 12 by 8 baking pan, drizzle liberally with olive oil, fresh herbs or Italian dressing and roast in the oven at 375 degrees. I time the process so that when the tomatoes have rendered their juices , almost done, add crumbled feta cheese to the tomato before I start stir frying my shrimp. The process of stir frying only takes me less than 10 minutes .Add your cooked shrimp to the tomato and serve over rice. Sorry I cannot give you exact measurement bec I do not measure when I cook . I use the same technique of stir frying my shrimp and adding it to pasta, served with pesto. Of course when serving the shrimp over pasta, remember that you are not adding feta, so, you may have to adjust depending on your taste. Do not overcook shrimp! Let me know how it turns out!