This is a great party dish which can be started ahead of time and finished in just a few minutes. Serve with a parsleyed rice or couscous, a mixed green salad and a crusty loaf.

7 tbsp. olive oil
1/2 c. minced onion
2 cans (28 oz. each) Italian plum tomatoes, drained & broken up
4 cloves garlic, minced
1 c. white wine
1 tsp. dried crumbled oregano or 1 tbsp. fresh oregano leaves
Salt & pepper to taste
2 to 2 1/2 lb. shrimp, peeled, deveined (leave tails on for presentation, if
desired)
8 oz. feta cheese, cut in sm. cubes
1/4 c. chopped parsley

In a saute pan, heat the oil over medium heat. Saute the onions until limp, then add the tomatoes, garlic, wine, oregano, and salt and pepper to taste. Bring to a boil. Reduce heat to medium and cook, stirring often, until sauce is slightly thickened.

You may prepare the sauce ahead and reheat just before adding shrimp.

Add the shrimp and cook about 5 minutes until they are just pink. Stir in the cheese. Top with parsley.

Serves 5 to 6 depending on appetites.