2 pounds very large shrimp or prawns, peeled and deveined, or 16 chicken tenders
Salt and pepper
Zest and juice of 1 lemon
2 tablespoons fresh oregano, chopped, or 2 teaspoons dried
1 teaspoon red pepper flakes
4 cloves garlic, grated or finely chopped
1/3 cup EVOO
2 small red onions or 1 medium, cut into thin wedges with root attached
16 Campari tomatoes (larger than cherry tomatoes, smaller than vine) or 2 pints cherry tomatoes, halved
1-pound brick of Greek feta in water, drained and cut into ½-inch slabs, then large bite-sized pieces
A handful of flat-leaf parsley, chopped
Charred pita, to serve
Preheat oven to 450°F, with rack at center.
Season the shrimp or chicken with salt and pepper and whisk up dressing in a bowl: lemon zest and juice, oregano, red pepper, garlic and EVOO.
Line a large baking sheet with foil and parchment, arrange shrimp or chicken, onions and tomatoes evenly over sheet tray. Add dressing and toss to coat, then nestle the feta in and around. Roast 20 minutes or until browned at edges and cooked through and the tomatoes have slumped. Top with parsley and serve with charred pita.