4 tablespoons light olive oil vinaigrette, divided (such as Ken's Steak House Lite)
1 1/2 pounds peeled and deveined large shrimp
1 cup grape tomatoes, halved
12 chopped pitted kalamata olives
1/4 cup chopped fresh basil
1 1/2 ounces crumbled reduced-fat feta cheese
Chopped fresh basil (optional)
Lemon wedges (optional)
How to Make It
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1 tablespoon vinaigrette and shrimp. Cook shrimp 3 minutes or until done, stirring frequently.
Remove shrimp from pan; keep warm. Add tomatoes, 3 tablespoons vinaigrette, olives, and basil to pan. Cook 1 minute or until tomatoes are thoroughly heated. Remove pan from heat. Add shrimp to pan; toss gently. Sprinkle with cheese and additional basil, if desired; toss well. Serve with lemon wedges, if desired.