1/4 c. fresh parsley leaves, loosely packed
3 lg. garlic cloves
6 tbsp. (3/4 stick) unsalted butter
36 uncooked lg. shrimp (about 2 lbs. total), peeled (tails left intact) & deveined
3 oz. Feta cheese
3/4 tsp. dried oregano, crumbled
1/4 tsp. dried red pepper flakes
Pinch of salt
3/4 c. dry vermouth
12 oz. fresh or canned plum tomatoes, cored, seeded & cut into 1/2" dice

Position rack in center of oven, then preheat to 350 degrees. Mince parsley. Remove from work bowl and set aside. With machine running, drop garlic through feed tube and mince. Melt butter in heavy skillet large enough to accommodate shrimp in single layer over medium high heat. Add garlic, shrimp, oregano, pepper flakes and salt and cook until shrimp are almost pink, turning once, about 2 1/2 minutes. Transfer shrimp to large shallow casserole or six 6 inch round gratin dishes, using slotted spoon and arrange in single layer. Add vermouth to skillet and boil until reduced by 1/2, adding any juices accumulated on shrimp plate, about 3 minutes. Add tomatoes and stir until heated through, about 30 seconds.

Top shrimp with tomato mixture. Crumble Feta over. (Can be prepared 1 day ahead. Cool, cover and refrigerate. Let stand at room temperature for about 10 minutes before baking.)

Bake until cheese is bubbly, 8-9 minutes. Sprinkle with minced parsley and serve immediately.