INGREDIENTS
4 tablespoons extra-virgin olive oil
3/4 cup finely chopped shallots, from about 3 shallots
4 garlic cloves, roughly chopped
1 (28-oz) can diced tomatoes
1-1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes (use less if you are heat-sensitive)
1 tablespoon honey
1-1/2 pounds extra large shrimp, peeled and deveined
6 ounces feta cheese
3/4 teaspoon dried oregano
2 tablespoons roughly chopped fresh mint