Tomato and Feta Baked Shrimp | Mediterranean Dinner

Clean the shrimp: remove their heads and shells, but you can leave the tails on for a more decorative presentation. With a small knife, cut along their backs and remove the dark intestinal tract. Wash thoroughly, then set aside in the refrigerator.

Preheat the oven to 230 degrees Celsius. Finely chop the shallots, and thinly slice the garlic. Deseed the chili pepper and cut it into strips (use less according to taste if you don't like it too spicy).

Heat olive oil in a pan and sauté the shallots until translucent. Add the garlic, sauté for one minute, then stir in the chili and chopped tomatoes. Drizzle in the honey, season with salt and pepper, and let it simmer on low heat for 5 minutes.