Sautéed Shrimp with Fresh Tomatoes | Heather Carey

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large red onion, thinly sliced
• salt and pepper
• 1 teaspoon dried oregano
• about 3 pints cherry tomatoes, or plum tomatoes, coarsely chopped
• 1 1/2 pounds large shrimp, shelled and deveined
• 1/2 cup pitted kalamat olives, chopped (optional, I had them in my refrigerator)
• 1/2 cup fresh chopped parsley
• 2 handfuls baby spinach, or baby kale
• Feta cheese, for sprinkling
• dollop of arugula basil pesto (see below)