Saganaki Shrimp

• 1 cup olive oil
• 8 cloves garlic, sliced
• 4 strips lemon peel
• 24 None jumbo shrimp, peeled and deveined, tails intact, heads and shells reserved
• 8 oz haloumi cheese, broken into pieces
• 8 oz cherry tomatoes, halved
• 1/2 tsp red pepper flakes
• None None Handful fresh oregano leaves
• None None Sea salt and cracked black pepper
• None None Crusty bread, to serve

1. Heat oil in medium saucepan on medium-high heat. Add garlic, lemon peel, shrimp heads and shells and cook for 10 mins, until flavors infuse. Strain oil through sieve, pressing to extract flavor. Discard garlic, lemon peel, heads and shells. Heat oil in same pan on high heat. Alternatively, divide oil between single-serve skillets.
2. Cook haloumi for 2 mins, until golden, Add shrimp, tomato, red pepper flakes and oregano. Cook for 3 to 4 mins until shrimp are just cooked.
3. Spoon into serving bowls and season. Serve with crusty bread.

olive oil, garlic, jumbo shrimp, haloumi cheese, cherry tomatoes, red pepper, handful fresh oregano, salt, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/33935 (may not work)