Greek Shrimp with Tomatoes and Feta

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 small yellow onion, finely chopped, 1 cup
• 4 cloves garlic, minced, 1 1/2 Tbsp
• 1 can diced tomatoes
• 1 tsp honey, optional
• 3 Tbsp chopped fresh parsley
• 1 1/2 tsp McCormick Dried Oregano
• 1/4 tsp McCormick Red Pepper Flakes, more or less to taste
• Salt and freshly ground black pepper
• 1 1/4 lbs large shrimp, peeled and deveined
• 5 oz. feta cheese, crumbled, reduced fat is fine
• 2 Tbsp chopped fresh mint
• Lemon wedges, for serving

Directions

Warm the olive oil over medium heat in a large skillet. Stir in the onion and cook until it softens, about 4 – 5 minutes. Add the garlic and cook for another 30 seconds. Add the tomatoes, honey, parsley, oregano and red pepper flakes, then season to taste with salt and pepper. Bring the mixture to a simmer, lower the heat to medium-low, and let it bubble gently, stirring now and then, until the sauce is a bit thicker, about 5 minutes. Add the shrimp, turning them so they settle into the sauce. Cover the skillet and cook until the shrimp are done, tossing them once midway through, about 6 – 7 minutes total. Scatter the feta and mint over the top. Serve warm with lemon wedges for squeezing, plus cooked orzo or crusty bread if you like.