Cajun Shrimp Sauté

1/2 tsp. paprika
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 lb. large shrimp, peeled, de-veined & patted dry
1 Tbsp. plus 1 tsp. olive oil, divided
1 large onion, coarsely chopped
1 Tbsp. garlic, minced
1 large yellow bell pepper, coarsely chopped
1 large red bell pepper, coarsely chopped
1 large green bell pepper, coarsely chopped
1/2-to-1 jalapeno pepper, seeded, deveined and finely chopped (optional)
Fresh parsley, coarsely chopped
1 lemon, cut into wedges

In a small bowl stir together spices, salt and pepper. Place shrimp in a large bowl and toss with half of spice mixture. Set aside.

Heat large nonstick skillet over medium-high heat; add 1 Tbsp. oil and swirl to coat pan. When hot, add onion and sauté 3 minutes. Add garlic and cook, stirring, 1 minute. Add peppers and remaining spice mixture. Sauté until tender-crisp, 4 to 5 minutes. Spoon into a bowl and set aside.

Set same skillet over medium-high heat and add remaining 1 tsp. oil to pan. Add shrimp in single layer; sauté 2 minutes, flip and sauté to cook through, 2 more minutes. Add reserved pepper mixture and toss to heat through. Top with parsley and a squeeze of lemon juice. Serve with lemon wedges.

Serve 4 (about 1 1/2 cups per serving)
WW SmartPoints per serving: 2