(by Tall Katz)

Heat half of the oil in a large skillet. Add garlic and shrimp and saute until shrimp turns pink. Remove shrimp and garlic and set aside. Saute red pepper in remaining oil until soft, about 3 minutes. Add Bandito sauce to the skillet and simmer for about 2 to 3 minutes. Cut artichoke hearts in half and add to skillet. Add shrimp, garlic and the 1/2 cup of crumbled feta. Raise the heat to medium and cook just until the shrimp are cooked through, 2 to 3 minutes. Serve immediately over rice. Supposed to serve 4, but in my house, I must double it to serve 4!