1 1/2 lbs. med. shrimp
1 c. chopped onion
3 cloves garlic, chopped
1/4 c. olive oil
2 c. canned plum tomatoes
1 tbsp. red wine vinegar
1/2 tsp. salt
1/2 tsp. ground cumin
Freshly ground pepper
2 oz. Feta cheese, crumbled
1/3 c. chopped fresh coriander

Peel and devein shrimp; set aside. Combine onion, garlic, and olive oil in 13 x 9 inch microwave-safe dish. Microwave, covered and vented, on high 6 minutes. Meanwhile, drain and chop canned tomatoes. Stir tomatoes, 1 tablespoon vinegar, the salt, cumin, and 1/4 teaspoon pepper into onion mixture. Microwave, covered and vented, 4 minutes. Set aside. Add shrimp to tomato mixture in dish and stir well. Microwave, covered and vented, on high until pink and curled, about 3 1/2 minutes. Add Feta and coriander and stir to combine. Microwave, covered, 30 seconds.