Devil's Flaming Shrimp | Emerils.com

Ingredients

• 1/2 cup plus 3 tablespoons extra-virgin olive oil
• 2 tablespoons minced garlic
• 2 1/2 teaspoons chopped fresh oregano
• 2 teaspoons crushed red pepper
• 1/4 cup nonpareil capers, drained and rinsed
• 10 green Greek olives, pitted and sliced
• 2 (14.5-ounce) cans petite diced tomatoes, with juice
• 1/2 cup clam juice
• Salt and freshly ground black pepper
• 2 pounds jumbo shrimp, peeled and deveined
• 1/2 teaspoon Emeril's Original Essence or other Creole seasoning
• 1/2 cup ouzo
• 8 ounces Greek feta, crumbled
• 1 loaf hearty sourdough bread, warmed, for serving