l lb. lg. shrimp
Juice of 1/2 sm. lemon
1/2 tsp. garlic salt
1/4 c. olive oil
1 sm. onion, minced
2 green onions, chopped
2 garlic cloves, crushed
1/3 c. yellow bell pepper slices, julienned
1 (28 oz.) can Contadina (or other good quality) whole tomatoes, diced plus 1/2 to 2/3 cup reserved liquid
1/4 c. dry white wine
2 tbsp. fresh parsley, chopped
1 tsp. dried leaf oregano
1 tsp. salt
1/2 tsp. sugar
1/2 tsp. ground pepper
1/4 c. crumbled Feta cheese
Chopped parsley for garnish

Shell and de-vein shrimp, rinse and pat dry. Place in bowl with juice of lemon and 1/2 teaspoon garlic salt; mix and refrigerate until ready to use. Heat olive oil in skillet; add yellow onions, green onion and garlic and saute until tender. Add tomatoes, wine, 2 tablespoons chopped parsley, oregano, salt pepper and sugar. Cook over medium heat 30 minutes or until sauce thickens. Add julienned yellow bell pepper slices. (Preheat oven to 350 degrees) Spoon 1/2 tomato sauce into 1 1/2 to 2 quart uncovered casserole. Cover with shrimp and top with remaining sauce. Sprinkle cheese evenly over sauce. Bake 15 minutes at 350 degrees then turn broiler on for 5 minutes until cheese appears melted and slightly browned. Garnish with parsley. Serve over your favorite pasta. Makes 4 servings.