Step 1

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until shimmering. Add half the shrimp in an even layer and cook without disturbing until deep golden brown on the bottoms, 1 to 2 minutes. Stir and cook until the shrimp are pink and opaque on all sides, another 20 to 30 seconds. Transfer to a medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining the shrimp. Set aside.

Step 2

Add the remaining 1 tablespoon oil to the pan and heat over medium-high until shimmering. Add the garlic, fennel and red pepper flakes and cook, stirring constantly, until the garlic is light golden brown, about 20 seconds. Add the wine and cook, stirring, until the liquid is almost evaporated, 30 to 60 seconds. Add the chopped tomatoes, olives and ½ teaspoons salt. Cook, stirring, until the tomatoes have broken down into a sauce, 6 to 7 minutes.

Step 3

Remove the pan from heat. Stir in 2 tablespoons of the oregano, then taste and season with salt and pepper. Return the shrimp to the skillet, along with the accumulated juices. Cover the pan and let stand until the shrimp are heated through, about 1 minute.

Step 4

Transfer to a serving dish. Sprinkle with the feta, finely diced tomatoes, the Peppadews (if using) and the remaining 2 teaspoons oregano.