1/4 c. fresh snipped parsley
3 lg. garlic cloves
6 tbsp. unsalted butter
36 lg. raw shrimp, peeled with tails on and deveined
3/4 tsp. oregano, crumbled
1/4 tsp. pepper flakes
3/4 c. dry vermouth
12 oz. plum tomatoes, peeled, seeded, diced
At least 4 oz. feta cheese

Mince parsley and garlic. Melt butter in a skillet large enough to hold the shrimp in a single layer. Using medium heat, add the garlic, parsley, shrimp, oregano and pepper flakes. Cook until the shrimp are almost pink, turning once. Transfer shrimp to a 9x13 inch casserole in a single layer. Add vermouth to the skillet and reduce by half which takes about 3 minutes. Add any juices that have collected in the casserole. Add the diced tomatoes and stir until heated through. Top the shrimp with the tomato mixture, then crumble the feta cheese on top. Bake in a 350 degree oven until cheese is bubbly. Serve immediately. Serves 6.