This recipe was from Saveur magazine and is delicious served with some grilled bread to dip into the cheese and tomato base.
Our local market had roasted garlic bread and I simply grilled it and then drizzled it with some olive oil.
4 Tbsp. EXTRA-VIRGIN OLIVE OIL
4 cloves GARLIC, minced
4 SCALLIONS, minced
1 Tbsp. TOMATO PASTE
1/2 c. WHITE WINE
1 tsp. dried OREGANO
1/2 tsp. SUGAR
1/4 tsp. crushed RED CHILE FLAKES
4 medium TOMATOES, grated (I used the equivalent of chopped canned tomatoes)
3 Tbsp. fresh MINT (I omitted this)
16 LARGE SHRIMP (3/4-1 pound), peeled and deveined
SALT and freshly ground PEPPER, to taste
4 oz. FETA CHEESE
1 LEMON, halved
1 Tbsp. fresh PARSLEY, minced
Arrange a rack 4 inches from the heating element and heat oven to broil.
In the meantime, heat oil in a 10-inch skillet over medium heat.
Add garlic and scallions; cook, until soft, 3-4 minutes.
Stir in tomato paste; cook for 2 minutes.
Add wine; cook until reduced by half, 3-4 minutes.
Add oregano, sugar, chile flakes, and tomatoes; boil.
Reduce heat to medium-low and cook, stirring often, until slightly thickened, 12 minutes.
Stir in mint and shrimp, season with salt and pepper.
Divide into 4 oven proof shallow dishes and crumble feta over the top.
Broil until bubbly, 3-5 minutes.
Squeeze lemon over top and garnish with parsley.