Garides (Shrimp) Saganaki is one of Audrey's favorite dishes (though no longer on the menu) at Zaytinya, one of her favorite restaurants in DC. This recipe is a surprisingly easy replica of that dish. It's fast and can be made mostly with ingredients we already have in our kitchen.

Serves 2.

1/2 pound shrimp, peeled and deveined

per ½lb of shrimp:

* 1 medium onion (any color), chopped
* 6 cloves garlic, finely chopped
* 1 (14oz) can crushed tomatoes
* 1 Tbsp balsamic vinegar
* Parsley, Rosemary, and Thyme (fresh or dried, to taste)
* Salt and Pepper

Kaseri cheese, sliced thin (can substitute your favorite mild melting cheese, like mozzarella or provolone)

Preheat oven to 400F.

In an oven-safe skillet, make tomato sauce with first 8 ingredients:

- Sautee onions and garlic
- Add tomatoes and balsamic vinegar
- Add spices
- Simmer until most of liquid is gone

Add shrimp to tomato sauce. Cook until shrimp is no longer translucent (1-2 mins at most).

Cover with slices of cheese and bake in oven until shrimp are fully cooked and cheese is melted (5-10 minutes).

Serve and enjoy!