30 min 
Medium 
Ingredients (Serves 4)
- (cut into wedges, for serving) 2 Lemons
- Baguette 4-6 slices
- Black Pepper 1/4 teaspoon
- Dried Oregano 1 1/2 teaspoon
- Extra Virgin Olive Oil 2 tablespoons
- Feta Cheese (crumbled) 5 ounces
- Fresh Mint (chopped) 2 tablespoons
- Fresh Parsley (chopped) 3 tablespoons
- Garlic Cloves (minced) 2-3
- Honey (optional) 1 tablespoon
- Pomì Strained Tomatoes 2 cups
- Red Pepper Flakes (more or less to taste) 1/4 teaspoon
- Sea Salt 1/2 teaspoon
- Sea Salt 1/2 teaspoon
- Shrimp (uncooked, peeled and deveined) 12 ounces
- Yellow Onion (diced) 1/2 cup
Preparation
The perfect summer lunch or dinner to enjoy with your family!
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Season the shrimp with salt, black pepper, oregano, crushed red pepper flakes, and olive oil. Toss to combine and set aside.
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Heat a large skillet over medium heat. Once the skillet is hot, add the olive oil and the diced onion. Sauté for 2-3 minutes then add the minced garlic and sauté for another minute until fragrant.
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Pour in the Pomì Strained Tomatoes, honey, and salt.
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Bring the sauce to a gentle simmer then reduce heat to medium-low and continue to simmer, stirring occasionally, until sauce has reduced and thickened slightly, about 10 minutes.
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Add the shrimp to the skillet and submerge in the sauce. Cover and cook until shrimp are cooked through, tossing once halfway through, about 6 - 7 minutes total.
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Take the skillet off the heat and garnish with fresh feta, parsley, mint, a squeeze of lemon, and lemon wedges.
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Serve warm with baguette slices, if desired.
