This is my adaptation of a recipe I found on a Greek foods site, Krinos.com which I have cooked several times now; it’s a wonderful way to savor fresh Gulf shrimp and tomatoes. I’m also enjoying finding recipes where I can use the fresh herbs from my garden I planted several weeks ago and which are still thriving.  Amazing! Me - the original black thumb. Go figure.

1 1/2 lbs. medium large fresh shrimp, shelled & deveined
juice of 1 fresh lemon
1/3 C EVOO
1 bunch scallions, trimmed & thinly sliced
2 garlic cloves, peeled &  minced
1 fresh jalapeno pepper, seeded, de-ribbed & diced fine
5 or 6 fresh Roma tomatoes, seeded & diced
1/2 C water
1 tsp dried or 2 T fresh oregano
1 C feta cheese, crumbled
1/4 C dry white wine
salt & pepper to taste
2-3 T fresh parsley, chopped

• Sprinkle the cleaned shrimp with the lemon juice and let them stand until the sauce is ready.
• Prepare the sauce: Heat the EVOO in a large skillet and saute the scallions, garlic and hot pepper until wilted. Add the tomatoes and water, lightly crushing them in the skillet with a fork. Simmer for about 20 minutes.
• Drain the shrimp and add them to the skillet. Add the oregano, salt & pepper, feta, and wine and cook the shrimp for about 5 mintues more over medium heat, or until pink and al dente. Remove, season to taste with additional salt & pepper, sprinkle with fresh chopped parsley and serve hot. Great over angel hair pasta or orzo.

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