Ingredients:

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/4 tsp (1g) dried oregano
  • 3 tbsp (42g) unsalted butter
  • 4 cloves (20g) garlic, minced
  • 1 red bell pepper (150g), thinly sliced
  • 1 small shallot (30g), finely diced
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) white wine or chicken broth
  • 2 tbsp (10g) fresh parsley, chopped
  • 1/4 cup (30g) crumbled feta cheese

Instructions:

  1. In a small bowl, toss the shrimp with the olive oil, salt, pepper, and dried oregano. Let them sit for 5–10 minutes at room temperature.
  2. Heat a 12-inch cast iron skillet or large non-stick pan over medium-high heat. Add shrimp in a single layer and sear for 2 minutes without moving them. Flip the shrimp once they begin to curl into a 'C' shape and cook for another 1–2 minutes. Remove shrimp from the pan and set aside.
  3. Lower the heat to medium and melt the butter in the same pan. Add sliced bell peppers and shallots, sautéing for 3–4 minutes until softened. Stir in the minced garlic and cook for 30–60 seconds until fragrant.
  4. Deglaze the pan by pouring in the white wine (or broth) and lemon juice, scraping up the browned bits. Return the shrimp and any juices to the pan. Toss for 1 minute to glaze. Remove from heat and garnish with fresh parsley and crumbled feta.