Even though it's September, technically it's still summer, and that means I'm cramming in as many light dishes as I can... This was one of the first meals I ever made for Patrick and it remains a favorite! It's light, quick, and perfect for a sunset meal on the deck or patio (bonus if a cool breeze is blowing)!
1 tablespoon olive oil
3 cloves minced garlic
1 pound large shrimp, peeled and cleaned, tails on
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
2 ounces feta cheese, crumbled
Heat olive oil in a heavy skillet over medium heat. Add garlic and cook 1 minute. Add shrimp and cook 2 minutes; turn and cook 1 minute more. Add lemon juice and oregano and cook until shrimp are done (they'll curl are turn bright pink). Do not overcook. Remove skillet from heat and toss in feta cheese. The cheese will melt and become creamy, with some small chunks remaining. Serve immediately alongside tortellini with fresh pesto and a crisp Caesar salad.
This recipe adapted from Lean Beach Cuisine by Jewel Cammarano; the recipe says it serves 4, but when serving shrimp, I use 1/2 pound per person as a rule of thumb, so I only get 2 servings from this...perfect for a romantic night in!
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