Shrimp Saganaki

Ingredients:

• 1/4 cup, il Fustino EVOO (We used Koroneiki)
• 3/4 cup, chopped shallots - about 3 shallots
• 4 cloves, garlic - minced
• 1 28 ounce can, diced tomatoes
• 1 1/2 tsp, salt
• 1/2 tsp, pepper
• 1 tsp, cumin
• 1/2 tsp, crushed red pepper flakes
• 1 tbsp, honey (We used Summerset Black Sage Honey)
• 1 1/2 pounds, extra large shrimp - peeled and deveined
• 6 ounces, feta in brine - drained
• 1/2 tbsp, il Fustino Greek Seasoning
• 1/4 cup, sliced kalamata olives

Directions:

Preheat oven to 400 degrees Fahrenheit.

In a large oven proof skillet heat the EVOO over medium-low heat. Once warm, add shallots and garlic and cook until softened, about 5 minutes.

Add the can of tomatoes to the skillet with their juices and season with salt, pepper, cumin, red pepper flakes and honey. Bring to a boil over high heat, then reduce heat back to medium-low and cook uncovered for 15-20 minutes, until the sauce is thickened. Remove from heat.

Once the skillet is removed from heat, arranged the prepared shrimp over the top of the tomato sauce in an even layer. Crumble the feta over the top and sprinkle the Greek Seasoning and chopped olives over that. Bake in preheated oven for 12-15 minutes until the shrimp are pink and cooked through. Put under the broiler for 1-2 minutes until the feta is golden brown. Remove from oven and let rest for 5 minutes.

Serve and enjoy!