Step 1

Heat 2 tablespoons of the oil in a large skillet over medium-high heat

Step 2

Once the oil is glistening, add the shrimp and cook, undisturbed, until just pink on the bottom, about 2 minutes

Step 3

Flip and cook on the other side until, opaque, and cooked through, about 1 more minute

Step 4

Using a slotted spoon, transfer the shrimp to a plate.Add the remaining 2 tablespoons of oil to the same skillet and turn the heat up to high

Step 5

Add the cherry tomatoes and cook, undisturbed, until beginning to blister, about 5-7 minutes

Step 6

Add the garlic and continue cooking, stirring occasionally, until the garlic is tender and the tomatoes begin to burst and the sauce thickens (if you want, you can gently smash the tomatoes with the back of a wooden spoon) about 5 more minutes.Add the oregano, thyme, garlic powder, sugar, salt and crushed red pepper flakes and cook, stirring, until fragrant, about 2 minutes.Return the shrimp to the skillet with the tomatoes

Step 7

Stir in the parsley.Serve shrimp and tomatoes with a squeeze of lemon, sprinkled with the feta, alongside pita or crusty bread