2 lbs medium sized raw shrimps, peeled
1 small onion, diced
¾ cup mixed pitted olives, sliced
2 tbsp olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 tsp fennel seeds, crushed
½ tsp kosher salt and pepper
1 lemon, quartered
3 clusters Mucci Farms Cherto Cherry Tomatoes On-The-Vine
½ cup crumbled feta
1 tbsp chopped parsley
Toasted baguette or crusty bread to serve
On a large sheet-pan, toss shrimp with onion, olives, oil, garlic, oregano, fennel seeds, and salt and pepper. Spread mixture into an even layer.
Nestle lemon quarters and tomato clusters into shrimp mixture on sheet-pan. Drizzle tomatoes with a little oil and season with salt and pepper. Sprinkle all over with feta.
Bake in preheated oven at 450°F for 8-10 minutes or until shrimps and opaque.
Squeeze lemon wedges over shrimps and sprinkle with parsley. Serve with toasted baguette
