Shrimp Saganaki

In a bowl, combine the peeled and deveined shrimp with grated garlic, the zest of one lemon, and about 2 tablespoons of olive oil. Mix well.

Cover and marinate in the refrigerator for a few hours or overnight. Reserve the zested lemon.

Preheat your oven to 400°F (200°C).

On a baking sheet, combine the quartered plum tomatoes, chopped yellow onion, and chopped fennel.

Drizzle with the remaining 2 tablespoons of olive oil and season generously with kosher salt and freshly ground black pepper.

Roast for 30-35 minutes, until the vegetables are soft and caramelized.

Transfer the roasted vegetables and all their juices to a food processor. Pulse until a chunky-smooth sauce forms. Taste and adjust seasoning.

Heat a large, oven-safe frying pan over medium heat. Season the marinated shrimp with salt and pepper.

Add the shrimp and its marinade to the hot pan. Cook for about 30 seconds per side, just until they start to turn pink.

Squeeze the juice of half the reserved lemon over the shrimp. Carefully pour in the ouzo and flambé. Let the flame burn out completely.

Remove the partially cooked shrimp from the pan and set aside.

Pour the roasted tomato sauce into the same pan. Add the split red chili, dried Greek oregano, and some of the reserved shrimp shells.

Bring the sauce to a simmer, cover, and let it cook for 10-15 minutes to allow the flavors to meld.

Remove and discard the shrimp shells and the chili pepper from the sauce.

Return the shrimp to the pan with the sauce. Crumble the feta cheese evenly over the top.

Place the pan under the broiler until the feta is melted and lightly browned.

Garnish with chopped fresh mint and parsley before serving.