–shrimp (small, frozen, 30 to 40, uncooked, tail off)
–salt and pepper
1 – Cook shrimp in covered baking dish in microwave on high for 2 minutes. Rinse to cool. Chop 1 onion. Using food processor, pulse shrimp and onion, seasoned with salt, pepper, and mayonnaise (2 tablespoons). Fold in 2 slices of chopped tomato. Place in freezer (briefly) or refrigerator.
2 – Peel and cut 2 onions in quarters or eighths (depending on size, about an inch square for each piece). Season with salt, pepper, olive oil, and a generous amount of paprika. Add water. Cook in microwave on high for 15 minutes.
3 – Peel and then slice carrots diagonally. Place in covered baking dish, seasoning with salt, pepper, olive oil, and a generous amount of brown sugar. Cook for 4 minutes in the microwave on high.
4 – Serve the shrimp salad cold, with the onions and carrots hot.