1 pound large (16/20 count) shrimp, heads and shells on
8 cups chicken stock
1 large lemon, sliced, plus 2 tablespoons fresh lemon juice and 1 tablespoon diced lemon segments
2 bay leaves
1 teaspoon whole black peppercorns
2 tablespoons olive oil
1/2 yellow onion, finely diced
2 celery stalks, finely diced, leaves chopped and reserved
1 green bell pepper, seeded and finely diced
3 garlic cloves, finely minced
1/4 teaspoon crushed red pepper flakes
1 1/2 cups arborio rice
1/2 cup white wine
2 plum tomatoes, cored and finely diced
3/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
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