1 Pound(s) shrimp, jumbo
4 Clove(s) minced garlic
1/4 Teaspoon(s) red pepper flakes
4 Teaspoon(s) ground fennel seed
3/10 Cup(s) dry wine, white
1 1/2 Pound(s) chopped campari tomato
1/2 Cup(s) chopped olives, kalamata
1 1/2 Teaspoon(s) salt
2 Tablespoon(s) fresh oregano
Peel and devein jumbo shrimp (21 to 25 per pound) and pat them dry to allow them to brown properly. About 28 shrimp total.
Bring a skillet up to medium high heat with 1 tbl oil.
When it shimmers, add the first batch of shrimp. Don't crowd the pan.
Let the shrimp brown on one side (no flipping). Then stir and cook another 20 seconds. Remove from heat and do the next batch. They will finish cooking in the sauce later.
Add a tbl of oil to the pan and saute garlic and fennel until golden brown, about 20 seconds. Deglaze the pan with wine, then cook down until it is dry, about a minute.
Add one pound of the chopped tomatoes, olives, salt. Stir and cook for 6 to 7 minutes.
Stir in oregano and taste. Adjust salt and pepper.
Add the shrimp and stir in.
Remove from heat and cover. Let sit for one minute.
Place on a serving platter. Garnish with feta cheese, fresh oregano, reserved fresh tomatoes, and chopped sweet pickled peppers.