Ingredients

4 tbsp. extra-virgin olive oil

4 cloves garlic, minced

4 scallions, minced

1 tbsp. tomato paste

½ cup white wine

1 tsp. dried oregano

½ tsp. sugar

¼ tsp. crushed red chile flakes

4 medium tomatoes, grated

3 tbsp. chopped fresh mint

16 large shrimp (about ¾ lb.), peeled and deveined

Kosher salt and freshly ground black pepper, to taste

4 oz. feta

1 lemon, halved

1 tbsp. minced fresh parsley

Preparation

  1. Arrange a rack 4" from heating element; heat oven to broil. Heat oil in a 10" skillet over medium heat. Add garlic and scallions; cook, until soft, 3 to 4 minutes. Stir in tomato paste; cook for 2 minutes. Add wine; cook until reduced by half, 3 to 4 minutes.

  2. Add oregano, sugar, chile flakes, and tomatoes; boil. Reduce heat to medium-low and cook, stirring often, until slightly thickened, 12 minutes. Stir in mint and shrimp, season with salt and pepper; crumble feta over top. Broil until bubbly, 3 to 5 minutes. Squeeze lemon over top. Garnish with parsley.