Any recipe that is special enough for company but easy enough for a weeknight meal is a favorite in my book. All you need to finish off the meal is a side salad and crusty French bread to sop up the delicious tomato and wine juices.

Ingredients

• 3 tablespoons olive oil
• 2 shallots, finely chopped
• 2 garlic cloves, minced
• 6 plum tomatoes, chopped
• 1/2 cup white wine or chicken broth
• 1 tablespoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon sweet paprika
• 2 pounds uncooked large shrimp, peeled and deveined
• 2/3 cup crumbled feta cheese
• 2 teaspoons minced fresh mint
• hot cooked rice

Directions

1. In a large skillet, heat oil over medium-high heat. Add shallots and garlic; cook and stir until tender. Add tomatoes, wine, oregano, salt, pepper flakes and paprika; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
2. Stir in shrimp and cheese; cook 5-6 minutes or until shrimp turn pink. Stir in mint. Serve with rice.