Shrimp with Tomatoes and Feta | Mediterranean Delight

First, prepare the shrimp: If necessary, remove the head and shell (you can leave the tail on for presentation). Devein the shrimp by making a small cut along the back, and also remove the vein on the belly. Wash thoroughly and chill.

Preheat the oven to 230 °C. Peel and finely dice the shallots. Peel the garlic and slice it thinly. Slice the chili pepper lengthwise, deseed, and cut into strips (Cayenne is mild, use the whole or half pepper depending on your taste).

Heat olive oil in a pan and sauté the shallots until golden brown. Add garlic and sauté for one minute. Then add chili and the peeled canned tomatoes. Stir in the honey, season with salt and pepper, and let everything simmer over low heat for about 5 minutes.