Choose large shrimp so they can be butterflied into two connected halves.

Without removing the shell, head, or tail, cut lengthwise along the back of each shrimp. The shrimp will open into two connected halves, joined primarily at the tail and also at the head.

Carefully remove the vein.

Drizzle the shrimp with a little olive oil and sprinkle with a small amount of sweet paprika and dried garlic. Keep them refrigerated while you prepare the sauce.

Cut the tomato into small cubes and place in a bowl.

Add the finely chopped fennel, parsley, red pepper flakes, the remaining paprika, a little olive oil, and the lemon juice and zest. Mix well and refrigerate the sauce until ready to serve.

Heat a skillet and place the shrimp in it with the cut flesh side facing down.

Press gently along the back of each shrimp so the flesh makes full contact with the skillet. Cook for about 1½ minutes, depending on their size, until lightly browned.

Squeeze the lemon into the hot skillet, then immediately remove the pan from the heat.

Transfer the shrimp to a serving platter and spoon some of the sauce over the flesh.

Drizzle the chilled sauce around the shrimp on the platter and serve immediately with lemon wedges.