METHOD

Peel and devein the shrimp and pat them dry. Heat the olive oil in a wide pan, add the chopped tomatoes, and simmer for 8-10 minutes until saucy. Add the shrimp in one layer and cook for 2-3 minutes, turning once, until just opaque. Swirl in the tirokafteri without fully blending it into the sauce, finish with ladolemono and chopped parsley, and serve the skordalia alongside.