This dish is kind of like a greek salad mixed up with shrimp scampi, served on toast. I love how it hits many flavors at the same time - it's nice and salty from the olives and capers, and it's spicy from the red pepper flakes. It's sort of sweet from the tomatoes, and it's acidic from the lemon juice and wine. It has a bit of creaminess from the feta, and there's a nice touch of herbiness from the parsley and mint. It comes together in less than 20 minutes, and it's a perfect party bite to serve warm or at room temperature. —foxeslovelemons
4 to 6 as an appetizer
baguette, cut diagonally into 1/4-inch slices
Nonstick cooking spray or olive oil
pound raw 36-40 count peeled and deveined shrimp
cup dry white wine
fresh lemon juice
garlic cloves, minced
can (14.5 ounces) diced tomatoes, drained, or 2 Roma tomatoes, diced
Preheat oven to 350°. Spray baguette slices with cooking spray or brush with olive oil. Bake 8 to 10 minutes or until crisp, turning once.
Meanwhile, in large skillet, heat butter over medium-high heat. Add shrimp; cook 4 to 5 minutes or until shrimp turn opaque throughout, stirring frequently. Transfer shrimp to large bowl.
Add wine and lemon juice to skillet; cook 1 minute. Stir in garlic, tomatoes, olives, capers, red pepper flakes and black pepper; cook 2 minutes. Pour tomato mixture over shrimp. Add feta, mint and parsley; stir to combine. Serve with toasted baguette slices.