The best part of this recipe is in its versatility. This can be a spread for bread as an appetizer, an accompanying dish in a surf and turf or place it over an angel hair pasta for a complete meal! Also, this is a 30 minute recipe from prep to serve!!!!

Ingredients:

1 1/2 pounds of Open Pasture Meats Local Wild Caught Shrimp

1 teaspoons minced garlic

1 medium onion

7 ounces of feta

1 cup tomato-basil pasta sauce

3 tablespoons of garlic-basil Italian dressing

1 teaspoon of dried oregano

1/2 teaspoon of crushed red pepper

1 tablespoon of olive oil

2 tablespoons of fresh Italian parsley course chopped

Directions:

1. Preheat oven to 400. Place the Local wild caught Shrimp into a large zip lock bag with the 3 tablespoons of garlic-Italian dressing. Let marinate for 15 minutes.

2. Preheat a large saute pan on medium for 2-3 minutes. Place the olive oil into the pan then add the onions; cook for 4-5 minutes or until the onions are soft and translucent. Stir in the minced garlic and crushed red pepper flakes until blended.

3. Stir in the cup of tomato-basil pasta sauce and oregano with the onions and cook for an additional 2-3 minutes, Add the Shrimp and parsley, stir in for an additional 2-3 minutes.

4. Spread the mixture into a 9 inch baking dish and crumble feta over the top. Bake for 12-15 minutes or until the Shrimp are pink and opaque and cheese has browned and slightly melted.

5. Serve