Oven Baked Shrimp with Briny Tomatoes and Feta

Ingredients

For the shrimp:

• 680g raw jumbo shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoon butter, softened
• 2 cloves garlic, minced
• ½ teaspoon dried oregano
• 2 tablespoon tomato paste
• Salt and Pepper

For the Tomatoes:

• 1 roma tomatoes, seeded and small diced
• ½ cup roughly chopped parsley
• ¼ cup roughly chopped, Kalamata olives
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• Salt and Pepper
• 1/3 cup crumbled feta cheese

Directions

1. Preheat the oven to 425°F
2. Add the shrimp to a bowl. Wick away any moisture from the shrimp with a paper towel.
3. In a small bowl, whisk together the olive oil, butter, garlic, oregano, tomato paste. Season with salt and pepper. Add the tomato mixture to the shrimp and toss until it is fully coated.
4. Add the shrimp to a 10-inch cast iron pan. Bake in the oven for 8-10 minutes until the shrimp is cooked through.
5. In the meantime add the tomatoes, parsley, olives, lemon zest and juice to a bowl and stir to combine. Season with salt and pepper.
6. Remove the shrimp from the oven. Stir the shrimp. Scatter over the tomato and parsley mixture and the feta cheese. Serve.

Serving suggestions: Serve over rice or a toasted piece of sourdough.