(The shrimp and peppers can be assembled and refrigerated, unbaked, for up to 1 day.)
1 1/2 pounds large shrimp, peeled and deveined
1 12-ounce jar roasted red peppers, drained and cut into 1-inch pieces
1 bunch scallions, sliced
2 cloves garlic, sliced
2 tablespoons olive oil
kosher salt and black pepper
8 ounces Feta
Heat oven to 400° F. In a large bowl, combine the shrimp, red peppers, scallions, garlic, oil, and ½ teaspoon each salt and pepper.
Divide the mixture among 4 individual baking dishes, top with the Feta, and bake until the shrimp is opaque throughout, 15 to 18 minutes.