1/3 c. olive oil
1 onion, chopped
3 lg. tomatoes, seeded & diced
1/2 c. chopped parsley
1/2 c. dry white wine
1 clove garlic, crushed
1 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
2 lbs. fresh shrimp, shelled & deveined
Juice of 1/2 lemon
1 tomato, thinly sliced
1/4 lb. feta or Mozzarella cheese

In a large skillet, heat oil, add onion and saute until tender. Stir in tomatoes, parsley, wine, garlic, salt and pepper. Cover and simmer 20 minutes or until thickened.

Meanwhile, heat oil in another skillet. Add shrimp, a few at a time and fry briefly over high heat. Remove shrimp from pan, as soon as they are lightly pink in color. Sprinkle shrimp with juice of 1/2 lemon.

Pour tomato mixture in baking dish (2 quart size) top with shrimp. Cover shrimp with sliced tomato and then top with cheese. Bake at 450 degrees for 10 minutes or until tender. NOTE: I serve this over rice.