Preheat oven to 425. Drizzle tomatoes lightly with olive oil. Place in oven and roast for 20 minutes.

While tomatoes are roasting, season your shrimp. Add two TBS butter to a pan over medium heat. Add shrimp. Cook for 2 to 3 minutes then remove from heat. Shrimp does not have to be all the way cooked as he will continue to cook in the sauce.

Add 1 tablespoon of butter And sauté your garlic and onions till translucent. Add your roasted tomatoes and using the back of a spoon smash the tomatoes until they were all broken up.

Add one cup of chicken or seafood stock. Using a immersion blender to blend your sauce till smooth. Or use a regular Stand blender. Blend till smooth and then add back to your pan(if using traditional blender)

Season sauce with Salt,pepper, oregano, clove, allspice, parsley. and red pepper flakes. Add 2 oz feta cheese.

Add shrimp back to pan. Place gently on top of sauce. (Don’t stir them in). Top with additional 2oz of feta and additional dried parsley). Cover pan and simmer for 10 mins.

While shrimp is simmering prepare dill sauce. Mix all ingredients together in a bowl. Set aside.

Serve shrimp with roasted naan and lemon dill sauce and your choice of side. Garnish with additional feta and dried parsley.