5 large tomatoes, cut into eighths 3 tablespoons olive oil 2 tablespoons minced garlic kosher salt and black pepper 1½ pounds medium shrimp, peeled and deveined ½ cup chopped fresh parsley 2 tablespoons lemon juice 1 cup Feta, crumbled crusty bread, for serving
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5 large tomatoes, cut into eighths 3 tablespoons olive oil 2 tablespoons minced garlic kosher salt and black pepper 1½ pounds medium shrimp, peeled and deveined ½ cup chopped fresh parsley 2 tablespoons lemon juice 1 cup Feta, crumbled crusty bread, for serving
Ready In: 30
Number of Servings: 4
