Step 1

In a large skillet, over medium heat, add olive oil and sauté the onions, while those get going.

Step 2

Add the fire roasted tomatoes, garlic, oregano, and ground cumin. Stir in the white wine.

Step 3

Add the artichoke hearts and Kalamata olives.

Step 4

Pat the shrimp dry and season with salt pepper and dried thyme add to skillet.

Step 5

Reduce the heat to medium-low and let gently simmer for 8-10 minutes, flipping the shrimp halfway Remove from the heat and sprinkle with goat cheese or feta. Add lemon juice and serve with sliced lemons, chopped fresh parsley, and red pepper flakes if using.