Shrimp with Tomato-Feta compote

Chef Gray Byrum     
Disney's Grand Floridian Resort and Spa

2 TBSP olive oil
8 jumbo shrimp, peeled and split in half lengthwise
2 Roma tomatoes, diced without seeds
1 clove garlic, thinly sliced
2 TBSP white wine
1 TBSP lemon juice
2 TBSP cilantro, chopped
2 TBSP feta cheese, crumbled
2 TBSP butter

In a large skillet, heat the olive oil until very hot. Add the shrimp and saute one minute, then add the tomato and garlic slices and saute until the shrimp are almost done, about 2 minutes longer. Add the white wine and lemon juice and simmer until reduced by half. Add the cilantro, feta cheese and butter; stir until the butter is melted and the sauce is creamy. Serve. Makes two servings.

Source -