Shrimp à la Grecque
Twenty some years ago, long before there were whole cookbooks of "sheet pan" recipes, we sometimes offered "Shrimp à la Grecque."
In a large bowl combine shrimp, thinly sliced garlic cloves, tomato wedges, kalamata olives, peperoncini. Toss gently with salt, olive oil, oregano, a mere sprinkle of red pepper flakes and a slug of white wine. Transfer to a baking sheet, add some chunky crumbled feta.
Bake at 425 degrees for 10 or 12 minutes. Serve with rice pilaf or orzo. Top with chopped parsley.