2 med. onions, thinly sliced
1/2 c. olive oil
2 lb. tomatoes, peeled & coarsely chopped
Chopped parsley
2 tsp. salt
1/4 tsp. freshly ground black pepper
2 cloves garlic
2 lb. lg. raw shrimp, shelled & deveined
1/2 lb. Greek feta cheese
Parsley

In a frying pan saute onions in olive oil until tender. Add tomatoes, chopped parsley, salt, pepper and garlic. Cover and simmer for an hour, stirring occasionally. Put sauce and shrimp in 6 scallop shells or individual fire-proof dishes.

Crumble feta cheese over shrimp and bake uncovered in a very hot oven for 10-15 minutes, or until shrimp are cooked and cheese is melted. Garnish with parsley.