Greek Shrimp with tomato and feta. From one of my favorites. The Mediterranean Dish. I serve over my family’s Homemade Lebanese Rice. 1 ½ lb large shrimp (21/25), fully thawed, peeled and deveined, Kosher salt, Black pepper, 1 ½ tsp dry oregano, divided, 1 ½ tsp dry dill weed, divided, Pinch red pepper flakes, 6 garlic cloves, minced, divided, Greek extra virgin olive oil (I used Early Harvest Greek EVOO), 1 large red onion, chopped, 1 26-oz/737.088 g canned diced tomato, drain only some of the liquid, Juice of ½ lemon, more for later if you like, Chopped fresh mint leaves, a generous handful, Chopped fresh parsley leaves, a generous handful, 2 to 3-oz/56 g crumbled Greek feta cheese, more if you like, 6 or more pitted Kalamata olives, chopped (optional).  Pat shrimp dry and place in a large bowl. Season with kosher salt, pepper, ½ tsp dry oregano, ½ tsp dry dill weed, pinch red pepper flakes, and...