Shrimp with Tomatoes and Feta

First, prepare the shrimp: If necessary, devein, wash thoroughly, and pat dry. Store in the refrigerator until use. Preheat the oven to 230 °C top/bottom heat.

Peel and finely dice the shallots. Peel the garlic and slice thinly. Cut the chili pepper lengthwise, remove the seeds, and cut into fine strips. Adjust the amount according to desired spiciness.

Heat the olive oil in a pan and sauté the shallots until golden brown. Add the garlic and sauté for one minute. Then add the chili and diced tomatoes. Stir in the honey, season with salt and pepper, and let everything simmer over medium heat for about 5 minutes.