Greek Shrimp

By Cubby

Serves 10 or (6)

Ingredients

• 3 (2) pounds shrimp, peeled & deveined
• 2 oz lemon juice
• 1/2 cup (3 oz) olive oil
• 4 (3) cloves garlic, minced
• 2 (1.5) lbs roma tomatoes, blanched, peeled and cut into wedges
• 2 (1.5) tsp fresh oregano, chopped
• 1 cup (5 oz) scallions, chopped
• 1 lb (10 oz) feta, crumbled
• 3/4 cup (4 oz) cream sherry
• S&P TT
• Parsley for garnish

Preparation

Step 1

Mix shrimp and lemon juice, refrigerate for 15 minutes
Heat one oz olive oil to med-hi and saute shrimp for 2 minutes and add garlic for another minute. Remove
and set aside
Add remaining olive oil, tomatoes, oregano and scallions and saute to heat through
Add most of the feta and all the sherry, bring to a boil
Add shrimp and lower heat, simmer briefly until cooked through
Season with S&P, garnish with parsley and feta
Serve over linguine