Greek Shrimp & Feta

10 minutes at 200°C. Dinner for two.

What goes on the sheet

• 12 large shrimp, peeled (about 250 g)
• 2 tbsp olive oil
• 100 g feta, crumbled over
• 6 cherry tomatoes, halved
• 8 kalamata olives
• 2 garlic cloves, sliced
• 2 thin lemon slices
• ½ tsp dried oregano

How it goes

1. Pat the shrimp dry. Halve the tomatoes.
2. Fill every outline on the sheet.
3. Pour the oil along its line over the shrimp, then push everything in around it.
4. Bring the long edges together, fold twice and twist the ends.
5. Bake 10 min, until the shrimp are pink and opaque all through.
6. Eat with crusty bread for the juices.

Get this recipe as a booklet.