Ingredients

• 1 ½ lbs. large shrimp cleaned, with heads and tails intact
• 6 Tbsp. ouzo
• Juice of 1/2 lemon, strained
• 4 Tbsp. extra virgin olive oil
• 1 large red onion finely chopped
• 1 large garlic clove minced
• 1 green chile pepper (such as Anaheim), seeded and finely chopped
• 2 cups chopped or grated fresh tomatoes, or diced canned tomatoes
• Salt and freshly ground black pepper
• 1 tsp. finely grated lemon zest
• 2/3 cup Greek feta cheese, crumbled
• 2 tsp. dried oregano
• 2 Tbsp. finely chopped flat-leaf parsley

Directions

1. Place the shrimp, 3 tablespoons of the ouzo and the lemon juice in a bowl. Cover, and refrigerate for at least 15 minutes or up to 2 hours.
2. In a large, deep skillet, heat two tablespoons of the oil over medium heat. Add the onion and chile and cook, stirring until wilted, about 8 minutes. Stir in half the garlic. Add the tomatoes and bring to a simmer. Season lightly with salt and pepper. Raise the heat to medium-high and cook for 15 minutes, until most of the watery liquid from the tomatoes has evaporated.
3. In a separate large skillet. heat the remaining two tablespoons of olive oil over medium-high heat. Add the shrimp and remaining garlic, toss to combine and cook until the shrimp turn pink. Carefully spritz with the remaining 3 tablespoons ouzo; it may flame up a bit.
4. Add the shrimp and pan juices to the tomato sauce. Stir in the lemon zest and feta. When the feta starts to melt, gently stir in the oregano and parsley. Remove from the heat and serve.

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