Recipe by Laura Rege
Start to Finish: 25 minutes
4 tbsp. olive oil, plus more for drizzling
2 tbsp. red wine vinegar
2 large cloves garlic, finely chopped
2 tsp. dried oregano
1/2 tsp. crushed red pepper, plus more for garnish
2 pt. cherry tomatoes
1 lb. peeled, deveined large shrimp, with tails on
1/4 cup pitted kalamata olives, halved
1 package (5 oz.) baby spinach
3 cups cooked polenta, for serving
6 oz. feta, crumbled
1. Arrange a rack under the broiler; preheat to high. In a medium bowl, mix 3 tbsp. oil with the vinegar, garlic, 1 tsp. dried oregano, and 1/2 tsp. crushed red pepper; season the dressing with salt and pepper.
2. On a large rimmed baking sheet, toss the tomatoes, shrimp, and olives with the dressing. Broil until the tomatoes burst and are blistered in spots, about 10 minutes.
3. In a large bowl, toss the spinach with the remaining 1 tbsp. oil; season. Add the spinach to the baking sheet; toss with the shrimp and tomatoes. Broil, stirring halfway through cooking, until the spinach wilts and the shrimp are just opaque in the centers, about 3 minutes.
4. Divide the polenta among bowls. Top with the shrimp and vegetables. Drizzle with the juices from the baking sheet. Drizzle each bowl with a little oil. Top with the feta, remaining 1 tsp. dried oregano, and more crushed red pepper.