1 c. water
2 tbsp. lemon juice
2 lb. medium size raw shrimp in shell
3 tbsp. olive oil
1 med, size onion, finely chopped
2 (8 oz. each) cans tomato sauce
1 tbsp. cornstarch
1 tbsp. water
1/2 tsp. oregano loaves
3 oz. feta cheese, cut in 1/2 inch cubes

In a large pan, bring water and lemon juice to a boil. Add shrimp, cover, and simmer just until shells turn pink, about 3-4 minutes after simmering begins. Drain off liquid and reserve. When shrimp are cool enough to handle, shell and devein; set aside.

Meanwhile, preheat oven to 350 degrees. Heat oil in a wide frying pan over medium high heat; add onion and saute until soft, stirring occasionally. Add reserved shrimp liquid and the tomato sauce and bring to a boil.

Blend cornstarch and water and stir mixture into tomato sauce. Simmer, stirring, until sauce is thickened. Mix shrimp and oregano into sauce until well blended, then spoon mixture equally into 4 greased ramekins. Divide feta cubes equally among ramekins, tucking them into shrimp mixture. Bake, uncovered, for 15 minutes or until hot and cheese melts. Makes 4 servings.