Shrimp Saganaki

Servings: 4

1/4 c olive oil
3/4 c finely minced shallots, about 3 or chopped scallions, white and light green parts
3 cloves garlic roughly chopped
1 28-oz can diced tomatoes good quality San Marzano, suggested
1 1/2 tsp salt
1/4 tsp freshly ground black pepper
1 tsp ground cumin
1/2 tsp crushed red pepper flakes
1 Tbls honey
1.5 lb large shrimp (26 to 30/lb) peeled and deveined, thawed if frozen
6 oz feta cheese
3/4 tsp dried oregano
2 Tbls roughly chopped fresh mint

Preheat oven to 400°F; set one oven rack in the middle position and another about 5 in underneath the broiler.
Heat the olive oil in a wide oven-proof skillet (see note) over medium-low heat. Add the shallots (or scallions) and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Do not brown. Note: If using scallions, the time will be shorter.
Add the tomatoes with their juices, salt, pepper, cumin, red pepper flakes, and honey. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, until the sauce is thickened, 15 to 20 minutes.
Off the heat, arrange the shrimp over the tomato sauce in an even layer. Crumble the feta over the shrimp, and then sprinkle with the oregano. Bake for 12 to 15 minutes, until the shrimp are pink and just cooked (the cooking time will depend on the size of the shrimp).
Turn on the broiler. Using an oven mitt, carefully transfer the pan to the higher oven rack and broil for 1 to 2 minutes, or until the feta is golden brown in spots. Using an oven mitt, remove the pan from the oven (and immediately place the oven mitt or a dishtowel over the handle of the pan because it's very easy to forget that it is burning hot).
Let the shrimp rest for 5 minutes, then sprinkle with mint and serve.

Served with cooked orzo, sauteed spinach or toasted bread.