1 1/2 lbs. raw shrimp
4 tbsp. olive oil
1 clove garlic, minced
3 c. canned plum tomatoes
1 scallion, chopped
1/2 tsp. basil
1/2 tsp. oregano
Dash of cayenne pepper
Salt and pepper to taste
1/4 lb. feta cheese
Juice of 1 lemon
Sprig parsley, minced

Peel and devein shrimp. Heat olive oil in a skillet. Add the garlic and shrimp and saute them for 30 seconds or so, just until shrimp turn pink, then remove them immediately from the pan and set aside. Add tomatoes to the skillet, breaking them up with a wooden spoon. Stir in scallion, basil, oregano, and cayenne. Cook over low heat for 10 minutes, stirring occasionally. Season with salt and pepper.

Cut large shrimp in half and divide them among 4 ramekins or scallop shells. Spoon equal amounts of sauce over the shrimp. Sprinkle crumbled cheese over the tops and bake at 350 degrees until bubbly. Squeeze lemon juice on tops, garnish with parsley, and serve at once.

Serves 4.