1/2 c olive oil
6 large garlic cloves, chopped
2 T (scant) dried oregano
3 lbs. uncooked medium shrimp, peeled, deveined
3/4 c quartered pitted Kalamata olives (about 4 ounces)
3/4 lb plum tomatoes, seeded, coarsely chopped
1/2 c chopped fresh basil
1 1/2 c coarsely crumbled feta cheese (about 7 oz)
Put 1/2 cup olive oil in a large skillet over medium-low heat.
Add garlic and oregano; stir 30 seconds.
Add shrimp and olives; saute 3 minutes.
Add tomatoes and chopped basil; saute until shrimp are just opaque in center, about 1 minute longer.
Season to taste with salt and pepper.
Transfer to large shallow platter over pasta. Sprinkle with feta cheese; garnish with basil, and enjoy it.