Pimenton Shrimp with Toasted Fideo - Robert Sinskey Vineyards & Wilding Farm

Ingredients

• 24 shell-on shrimp or prawns 16/20 size
• Kosher salt
• 2 teaspoons hot pimenton
• 1 teaspoon sweet pimenton
• 2 small garlic cloves, peeled and smashed
• Extra virgin olive oil
• 500g (1.1 pound) fideo
• 3-4 ounces Serrano Jamon, julienned into short matchsticks
• 1 small yellow onion, finely diced
• 2 skinless, seedless Piquillo peppers, minced
• Freshly ground black pepper
• 1 cup chopped tomatoes with juice or puree
• 2 tablespoons chopped parsley, divided
• 2 cups shrimp stock or water
• Lemon wedges to serve