Moroccan Shrimp with Tomatoes and Onions

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Quick Preserved Lemon:

1 Meyer lemon, cut into 8 wedges

1/3 cup lemon juice 

1 tablespoon kosher salt 

Shrimp:

2 tablespoons extra-virgin olive oil, plus more for drizzling onto the shrimp

1 medium red onion, thinly sliced 

2 garlic cloves, thinly sliced 

10 ounces cherry tomatoes, halved 

2 teaspoons ras el hanout (Middle Eastern spice mix) 

1 teaspoon kosher salt 

1 pound fresh head-on large shrimp 

Leaves from 1 bunch cilantro, chopped