Copyright Thomas Saaristo  All Rights Reserved
Shrimp Tourkolimano
Shrimp Tourkolimano is the dish I usually order when I go to my favorite Greek
restaurant. It is the culmination of just a few ingredients combined together to create
a rich and luxurious dish worth of any occasion

While I believe deveining shrimp is simply a matter of personal preference, I like to
apply that method here. In fact, I slice into the back of the shrimp a little more deeply
than is necessary for deveining. The cut shrimp will curl under itself when it is cooked
and the two cut sides will open like a flower, making for a lovely presentation

3 pounds raw large (21-25) shrimp; shelled, tail on, and deveined
1/4 cup freshly squeezed lemon juice
1/2 cup butter, cut into pieces
2 cloves garlic, finely chopped
3 1/2 cups canned fire roasted diced tomatoes
1 1/4 teaspoons Mediterranean oregano
2 teaspoons House salt
Black peppercorns in a pepper mill
1 lb traditional Feta cheese, crumbled

Sprinkle shrimp with lemon juice and set aside

Melt butter in large skillet. Add garlic, saute; add tomatoes with their juices, cook 3 to
4 minutes. Add shrimp and season with oregano, salt and pepper to taste. Turn
shrimp frequently, sauteing just until pink

Add Feta cheese; stir lightly to melt. Use tongs to carefully remove shrimp to serving

Spoon tomato-cheese mixture over shrimp. Garnish with fresh chopped parsley or
fresh sprigs of Mediterranean oregano

Serve Shrimp Tourkolimano with crusty bread