3 lb. raw lg. shrimp, peeled and deveined
1/2 c. lemon juice
1/2 c. whipped butter
1 minced garlic clove
1 c. chopped green onion tops
3 lg. tomatoes, peeled and cut into wedges
1 tsp. oregano
Salt and pepper
1 lb. crumbled Feta cheese
3/4 c. cream sherry

Sprinkle shrimp with lemon juice and set aside. Melt butter in a large skillet. Saute garlic, onion tops and tomato wedges. Add shrimp and season with oregano, salt and pepper to taste. Turn shrimp frequently and saute until pink.

Mix Feta cheese and cream sherry. Bring to a boil and cook 3 to 4 minutes. Remove shrimp carefully to a casserole. Spoon cheese-sherry mixture over shrimp. 6 servings.