Step 1

Finely grate the zest of 1 medium lemon into a medium bowl. Add 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon red pepper flakes, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon ground ginger. Stir to combine. Add 1 1/2 pounds medium raw shrimp and toss to combine. Let the shrimp marinate at room temperature while you prep and cook the sauce.

Step 2

Cut the zested lemon in half. Thinly slice 1 large yellow onion. Mince 3 garlic cloves. Pit and halve 2/3 cup Castelvetrano olives. Coarsely chop 1/4 cup fresh parsley leaves.

Step 3

Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until translucent and very soft, about 10 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add 1 (28-ounce) can or 2 (14.5-ounce) cans diced tomatoes and their juices. Crush 1/4 teaspoon saffron threads with your fingers, if using, into the pan. Stir to combine and simmer for 5 minutes.

Step 4

Reduce the heat to medium-low. Add the shrimp, shrimp marinade, and olives. Cook, stirring occasionally, until the shrimp are just cooked through, 3 to 5 minutes. Taste and season with black pepper and kosher salt as needed.

Step 5

Remove from the heat, squeeze the juice from the lemon halves into the pan, and stir to combine. Garnish with the parsley and serve immediately with bread or over cooked couscous or rice, if desired.