In a 12-inch nonstick saute pan, heat canola oil over medium heat. Add onion, garlic, and bell pepper and saute until crisp-tender. Add Canadian bacon, tomato, canned tomatoes, cilantro, oregano, and lemon juice and bring just to a simmer.
Add shrimp and cook for 5 minutes, or until the shrimp is just cooked through. Serve warm with toothpicks.
Recipe courtesy of Juan-Carlos Cruz