Shrimp-And-Vegetable Tagine With Preserved Lemon

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1/4 cup chopped flat-leaf parsley

3 tablespoons chopped cilantro, plus whole sprigs for garnish

2 tablespoons fresh lemon juice

1 tablespoon sweet paprika

1 teaspoon ground ginger

Small pinch of saffron threads, crumbled

1/3 cup extra-virgin olive oil

1 1/2 pounds large shrimp—shelled and deveined, tails left on

2 1/4 pounds plum tomatoes—peeled, seeded and coarsely chopped

3 garlic cloves, minced

1 1/2 teaspoons ground cumin

Salt and freshly ground pepper

3 large carrots, thinly sliced

1 large sweet onion, thinly sliced

4 large Red Bliss potatoes (about 1 1/2 pounds), peeled and thinly sliced

1 red bell pepper, cut into thin strips

1 yellow bell pepper, cut into thin strips

1/2 preserved lemon, peel only, thinly sliced (see Note)

1/2 cup pitted green olives

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