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Ingredients
  • 2 tablespoons each of extra-virgin olive oil and canola oil
  • 1 large onion, thinly sliced
  • 6 plum tomatoes (1 ¼ pounds), coarsely chopped
  • Salt
  • Crushed red pepper
  • 1 ½ pounds shelled and deveined large shrimp, halved lengthwise
  • ½ cup pitted kalamata olives, coarsely chopped
  • ¼ cup chopped fresh dill
  • 3 ounces Greek feta cheese, crumbled
  • Crusty bread, for serving
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