One of my favorite meals of the year. Please go to this link for the recipe, but read below for my input.
~Prior to making this recipe, I'd rarely cooked shrimp. I have no problem seeing or tasting any kind of food in a restaurant, but with meat, fish, and especially shellfish, which I love so much, I've previously been scared I'd do something wrong and turn myself off it, like I did with hamburgers in 5th grade and meat altogether during my early 20s. Now that I've become a better cook, I have fewer qualms, especially after the fabulous result from this shrimp!
Note: I cut back on the onion and garlic some, and seasoned a little more. I also sprinkled some Parmesan with the feta as we already had it at home. I substituted rosemary for dill (which I don't care for) once, and skipped it altogether the next time. When I did use the rosemary, I baked it right in. I also topped with whole wheat Panko crumbs, to give it a little more texture. If you don't eat shrimp, the dish would be delicious with chicken, or even portobello mushrooms.
Both times, I've served it with cous-cous that I added toasted pine nuts to (oops, burnt the first batch, those things go from raw to burnt in no time!).
Once, I made a homemade pumpkin puree salad dressing (puree, olive oil, salt, pepper, balsamic), for a chopped salad with shaved pear, feta, and pomegranate seeds. The second time, I made a salad that included creamed corn, freshly shredded carrots, diced tomato, avocado and a light store-bought vinaigrette. There will definitely be a next time.