Flambeed Feta Shrimp With Tomatoes & Capers

• 1 12 lbs shrimp, 16/20, peeled, deveined and butterflied
• 8 ounces feta cheese
• 14 cup capers, drained and rinsed
• 1 lb Italian plum tomato, peeled, seeded and chopped
• 4 green onions, whites and green, sliced thin
• 3 garlic cloves, minced
• 3 tablespoons extra virgin olive oil
• 1 lemon, juice of
• 12 cup dry white wine
• 1 tablespoon fresh rosemary, chopped fine
• 1 tablespoon fresh oregano, chopped fine
• salt & fresh ground pepper
• 14 cup warmed ouzo

1. In a large non-reactive saute pan heat olive oil until fragrant.
2. Add onions and garlic and saute until translucent but not browned.
3. Add capers, tomatoes, wine, lemon juice and spices, heat until rapidly simmering.
4. Add shrimp and crumble feta cheese into mixture.
5. Cook uncovered until shrimp is done.
6. Remove from heat and pour Ouzo onto the mixture and ignite with a match.
7. When flames have died, stir mixture and serve immediately over white rice.

shrimp, feta cheese, capers, italian plum tomato, green onions, garlic, extra virgin olive oil, lemon, white wine, fresh rosemary, fresh oregano, salt, ouzo

Taken from www.food.com/recipe/flamb-ed-feta-shrimp-with-tomatoes-capers-131976 (may not work)