Greek Shrimp with Tomato and Feta

1: Pat the shrimp dry and place in a large bowl. Season with kosher salt, black pepper, ½ tsp of dry oregano, ½ tsp of dry dill weed, a pinch of red pepper flakes, and about ½ tsp of minced garlic. Drizzle with extra virgin olive oil and toss to combine. Set aside.

2: In a large heavy skillet, heat about 2 tbsp of extra virgin olive oil over medium heat until shimmering. Add the chopped onion and remaining minced garlic; cook briefly until fragrant, stirring regularly.

3: Add the diced tomatoes and lemon juice, season with a pinch of salt, black pepper, and the remaining dry oregano and dill. Bring to a boil, then lower the heat to medium-low and let simmer for 15 minutes.

4: Add the marinated shrimp to the skillet and cook for about 5 to 7 minutes or until the shrimp are pink. Stir if needed, being careful not to over-cook.

5: Stir in chopped fresh mint and parsley leaves. Finish with a sprinkle of feta cheese and chopped Kalamata olives. Adjust seasoning with a splash more lemon juice or red pepper flakes to taste.

6: Serve the shrimp over plain orzo, your favorite grain, or with crusty bread to enjoy the delicious sauce.