Susan wrote in message >...

>I haven't planned it, since we were planning to eat out til I got
this
>miserable URI. :-( At the very least, I'll be making some low
carb
>chocolate peanut butter treat for my sweetie.
>
>You should make my shrimp, feta and kalamata olive dish over a huge
bed
>of sauteed spinach. It's easy, quick and looks very beautiful
plated.
>
>And a boule de neige, maybe, with xylitol or a combination of
sweeteners.
>
>The prep for the shrimp dish is about 10 minutes, all into one dish,
>then baked.
>
>The original recipe is at mtvikos.com, under recipes for their barrel
>aged feta, and I used larger shrimp because I don't like little ones;
I
>use jumbo, or sometimes large, and I use a lb from a bag of uncooked,
ez
>peel shrimp:
>
>Shrimp, Tomatoes & Barrel Aged Feta
>This savory and delicious dish can be served as a hearty appetizer or
as
>a topping for pasta.
>
>10 oz. Shrimp, peeled and deveined, medium size
>6 oz. Mt. Vikos Barrel Aged Feta, crumbled
>2 Fresh tomatoes, medium, cut into large chunks (I use over half a
>container of campari tomatoes from Sunset, at Costco)
>1/4 cup Pitted kalamata olives
>3 tbsp Extra virgin olive oil
>3 tbsp Fresh flat-leaf parsley, chopped fine
>2 cloves Fresh garlic, chopped
>1 tsp Oregano, dried
>1/2 tsp Salt
>1/2 tsp Black pepper, freshly ground
>
>Mix all the ingredients and place in a small baking casserole.
Preheat
>oven, bake uncovered at 350 F. for 30-35 minutes. Serve immediately.
>Serves 6 as appetizer, serves 4 with pasta.

Thanks Susan, that sounds really good and easy. I hope you're feeling
better soon.

Cheri