INGREDIENTS
¼ cup olive oil
1 cup thinly sliced shallots
1 lb. shrimp, peeled, deveined and butterflied
2 cups halved cherry tomatoes
½ cup pitted, coarsely chopped kalamata olives
1/3 cup chopped fresh dill
4 oz. feta cheese
Lemon juice, for finishing
PREPARATION
• In a large skillet, heat the olive oil over high heat. When the oil begins to shimmer, add the shallots and saute 2 to 3 minutes.
• Add the shrimp, tomatoes and olives. Reduce heat to medium, stir, cover and cook 2 to 3 minutes. Remove from heat.
• Add the dill, feta cheese and a squeeze of the lemon juice. Stir gently to combine. Serve with crusty bread or atop couscous.
This article appears in August 2015.