Ingredients
1 1/2 pounds jumbo shrimp, 21/25, fully thawed, peeled and deveined
kosher salt
Black pepper
1 1/2 teaspoons dry oregano, divided
1 1/2 teaspoons dry dill weed, divided
Pinch red pepper flakes
6 garlic cloves, minced, divided
Extra virgin olive oil
1 large red onion, chopped
1 26- ounce can diced tomato
Juice of 1/2 lemon (2 T)
Chopped fresh mint leaves, a generous handful
Chopped fresh parsley leaves, a generous handful
2 ounces Greek feta cheese
Pitted Kalamata olives, chopped
Instructions
Pat shrimp dry and place in a large bowl. Season with kosher salt, pepper, 1/2 tsp dry oregano, 1/2 tsp dry dill weed, pinch red pepper flakes, and about 1/2 tsp of minced garlic. Drizzle with extra virgin olive oil, and toss to combine. Set aside for now.
In a large heavy skillet heat about 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the chopped onion and remaining minced garlic, cook briefly until fragrant (stir regularly.) Add tomatoes and lemon juice, and season with pinch of salt, pepper, and remaining dry oregano and dill. Bring to a boil, then lower heat to medium-low and let simmer for 15 minutes.
Add the marinated shrimp. Cook for 5 to 7 minutes or until pink; do a little stirring if needed. (Do not overcook shrimp.)
Stir in fresh mint and parsley leaves. Finish with a sprinkle of feta and Kalamata olives.
Serve over plain orzo or rice
