1 tsp. finely chopped garlic
1/4 c. olive oil
3 tsp. butter
1 lb. med. shrimp, peeled and deveined
3 c. Del Monte tomato wedges, drained
Salt and pepper
1/4 c. bottled clam juice
1 tsp. dried oregano
1 tsp. crushed red pepper flakes
3 tsp. capers, drained
1/4 lb. Feta cheese

In large skillet, saute garlic in olive oil and butter; remove and discard garlic. Saute shrimp until pink; remove from pan. Add tomatoes and reduce by 1/3. Add clam juice, oregano, pepper flakes, capers, salt, and pepper. Mix well. Divide 1/2 of sauce among individual baking dishes. Divide shrimp evenly among dishes and spoon remaining sauce over shrimp. Crumble Feta cheese over top and bake in preheated oven at 350 degrees for 10-15 minutes. Feta cheese will brown but not melt in this recipe.