SHEET PAN SHRIMP WITH TOMATOES, FETA AND OREGANO (for four)

1 garlic clove

1 teaspoon salt

1 tablespoon chopped fresh oregano

1 tablespoon lemon juice

2 tablespoons olive oil

black pepper

1-1/2 pounds peeled shrimp

chopped tomatoes, for serving

crumbled feta, for serving

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1.   Turn on the broiler and position the oven rack close to the heat.

2.   Mash the garlic clove with the salt until it forms a paste.  Add the chopped oregano, lemon juice, olive oil and lots of black pepper.  Rub paste all over 1-1/2 pounds peeled shrimp.

3.   Spread shrimp out on a pan and broil 2 to 3 minutes per side.  Serve topped with chopped tomatoes and crumbled feta.

Serve with saffron orzo and sauteed Swiss chard with garlic and onions.

from Mark Bittman, The New York Times