1/3 c. + 3 tbsp. olive oil
1 med. onion, finely chopped
1 lb. tomatoes, peeled, seeded, chopped
Pinch of cayenne pepper
4 tbsp. chopped parsley
1 lg. garlic clove, minced
Salt & pepper
1 lb. uncooked lg. shrimp, peeled, deveined, tails left intact
1/4 c. ouzo unsweetened anise liqueur
4 oz. feta cheese, crumbled
Toasted French bread slices

Heat 1/3 cup oil in heavy medium saucepan over medium heat. Add onion and sauce until golden brown, about 12 minutes. Add tomatoes, 2 tablespoons parsley, garlic and cayenne. Season with salt and pepper. Bring to boil. Reduce heat, cover and simmer until sauce thickens, stirring occasionally, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.) Rewarm before continuing.

Preheat oven to 400 degrees. Heat remaining 3 tablespoons oil in heavy skillet over medium-high heat. Add shrimp and saute 1 minute. Remove skillet from heat. Add ouzo. Ignite with match. Return to heat, cook until flame subsides. Add tomato sauce. Transfer shrimp and sauce to 9" diameter pie dish. Sprinkle cheese over. Bake until shrimp are cooked through, about 10 minutes. Sprinkle with remaining parsley. Serve immediately. Pass French bread. Serve with pasta or basmati rice. Very flavorful.