Gambari Iskandarani (Garlicky Alexandrian Shrimp)

Scaled for 6 portions · 3 steps

1.13 kg(1 kg) large head-on, shell-on shrimp, deveined (see notes)0.25 cup(60 ml) distilled white vinegar2 tbsp(30 ml) extra-virgin olive oil1medium yellow onion (8 ounces; 227 g), finely chopped1medium green bell pepper (5 ounces; 142 g), finely chopped5large cloves garlic, minced1 tspground cumin1 tspground coriander1 tspsweet paprika0.5 tspfreshly ground black pepper2medium tomatoes (10 ounces; 283 g), finely chopped2 tbsp(30 ml) tomato paste2 tsp(6 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight0.5 cup(120 ml) water, plus more as needed2 tbspunsalted butter (1 ounce; 28 g)2 tbsp(30 ml) fresh lemon juice—Fresh cilantro leaves, for serving—Lemon wedges or slices, for serving—Flatbread such as pita or cooked rice, for serving—1 small (10 to 15 g) Fresno chile pepper, finely chopped

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