Shrimp Saganaki

Preheat oven to 400F.

Pat dry the shrimp and season with salt and pepper. In a large, wide, ovenproof skillet (or braiser) add half of the olive oil and heat the pan over medium high heat. Add the shrimp, searing each side (no need to cook through), and set these aside in a medium bowl along with any pan juices.

Wipe out the skillet, return it to the stove, lower the heat to medium, and add the remaining olive oil. Add the onion and garlic, and saute until tender, roughly 5 minutes. Make a well in the center and add the chili flakes and lemon zest—saute for one minute, then combine. Add the tomatoes and all their juices, honey and the oregano. If it seems dry, add a small splash of water and white wine (or Ouzo!). Cover, lower heat to med-low, and simmer gently until tomatoes break down, roughly 7-8 minutes.

Pour any of the pan juices from the shrimp bowl and stir. Sprinkle the tomato sauce with half of the feta. Nestle in the shrimp. Add the remaining feta crumbles, and tuck in the olives. Give the pan a good shake.

Place the pan in the oven, uncovered, on the middle rack, for 15 minutes or until the feta starts to melt. Feel free to place under the broiler for a few minutes to get the top golden.

Taste, adjust salt, add a squeeze of lemon juice to taste if you like.

Sprinkle with the fresh mint leaves and serve.