Ingredients
3 tbsp. butter
1 red bell pepper, chopped
1 c. cherry tomatoes, halved
1/2 c. kalamata olives, sliced
3 cloves garlic, minced
1 lb. shrimp, peeled and deveined
1 tbsp. dried oregano (optional)
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes (optional)
2 Persian cucumbers, sliced into half moons
2 tbsp. freshly chopped dill
1/2 c. crumbled feta
Butterhead lettuce, for serving (optional)
Preparation
Step 1In a large skillet over medium heat, melt butter. Add bell pepper, tomatoes, and olives and cook until peppers are soft and tomatoes are beginning to burst, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Step 2Add shrimp and cook until shrimp is no longer pink, another 3 minutes. Season with oregano, salt, pepper, and a pinch of red pepper flakes. Turn off heat, then add cucumbers and dill and toss to combine. Step 3Garnish with feta, and serve in lettuce cups, if desired.
