Grilled Shrimp with Tomato and Feta

Ingredients

• 6 servings canola oil for brushing the skewers
• 1 pint cherry tomatoes trimmed
• 8 ounces greek feta dry crumbled
• 2 tablespoons mint leaves fresh finely chopped for garnish
• 3 cloves garlic chopped
• 1 pinch ground cinnamon 
• 1 Clove r honey for sweetening
• 6 servings kosher salt and pepper black freshly ground
• 6 servings lemon zest fresh finely grated
• 6 servings greek olive oil extra-virgin for cooking
• 1 tablespoon oregano fresh finely chopped
• 6  pita breads warmed for serving
• 1 pinch pepper flakes red
• 1  shallots chopped
• 1.5 pounds shrimp shelled deveined (21 to 24)
• 2 teaspoons paprika smoked
• 0.3 cup white wine 

Equipment

• frying pan
• grill
• skewers

Directions

1. For the shrimp: Prepare a charcoal grill for high direct heat. Skewer a few shrimp onto 2 skewers so the shrimp lay flat. Do the same with the tomatoes.
2. Brush the skewers with canola oil and sprinkle with salt and pepper. Grill the tomatoes first, until slightly charred on both sides and soft, about 2 minutes each side. Reserve the shrimp skewers to the side.
3. Heat a few tablespoons of olive oil in a large saute pan over medium heat. Cook the garlic and shallots until soft, about 2 minutes.
4. Add the grilled tomatoes, wine, paprika, cinnamon, red pepper flakes and sprinkle with salt and pepper. Bring to a simmer. Crush the tomatoes with a spoon. Cook until the sauce thickens. Taste; add some honey if the tomatoes aren't sweet.
5. Sprinkle with salt and pepper. Stir in the mint, oregano and lemon zest.
6. Grill the shrimp until just cooked through and slightly charred, about 1 1/2 minutes each side.
7. Remove the shrimp from the skewers and add to the tomato mixture. Toss the shrimp just to coat and transfer to a platter. Top the shrimp with the feta and mint sprigs and drizzle with olive oil.
8. Serve with the pitas to dip in tomato juices.