2 ripe tomatoes (diced)
Olives (your choice, we recommend kalamata)
6 Shrimps (you can add more or less)
1-2 teaspoons of feta cheese
1 tsp or oregano
1/4 cup roasted red bell peppers
1/4 cup roasted slightly caramelized onions
Heat up a sauce pan with olive oil on medium high heat. Sauté the diced ripe tomatoes for 2-3 minutes, then add the already cooked shrimp, making sure not to overcook them. Chop the olives. Add in 1/4 cup of the roasted red bell peppers, and 1/4 cup of the cooked onions into the pan with the shrimp and tomatoes. Add the rest of the ingredients: olives, feta cheese, and oregano, mix, and serve.