Acropolis Saganaki

Step 1 -In a large bowl, add the shrimp, 1 tablespoon of the olive oil, 1 clove of the garlic, the salt, and the pepper and mix until the shrimp is well-coated. Let it marinate until ready to use.

Step 2 -In a skillet over medium-high heat, add the remaining olive oil.

Step 3 -Add the onions to the heated oil and sauté until they are soft and lightly browned, about 5-6 minutes.

Step 4 -Add the remaining garlic cloves, the red chili flakes, and the oregano to the onions and sauté for 1 minute.

Step 5 -Add the wine to the onion mixture and cook, while using a wooden spoon to loosen the browned bits from the bottom of the skillet, about 2-3 minutes.

Step 6 -Add the tomatoes and their juices to the onion mixture and stir well.

Step 7 -Add the honey and 2 tablespoons of the parsley to the saganaki mixture and reduce to a simmer. Cook until it thickens, about 15 minutes.

Step 8 -Add the marinated shrimp to the saganaki and stir well. Cover the skillet and cook for 5 minutes.

Step 9 -Uncover the skillet and sprinkle the feta over the shrimp mixture.

Step 10 -Return the lid and cook the shrimp mixture until the feta softens and melts and the shrimp reach an internal temperature of 140 degrees F, about 4-5 minutes.

Step 11 -Serve the saganaki garnished with the extra parsley.