Thaw shrimp, if frozen. Peel and devein shrimp; if desired, leave tails intact. Rinse shrimp; pat dry with paper towels. Set shrimp aside.
In a large skillet cook shallots and garlic in hot oil over medium-high heat about 2 minutes or until tender. Add shrimp; cook for 2 to 4 minutes until shrimp turn opaque. Stir in tomato, parsley, salt, lemon peel, and pepper. If desired, garnish with lemon wedges.