Greek Shrimp

• 3 tablespoons olive oil
• 1 tablespoons minced garlic
• 3/4 cups chopped fresh tomatoes
• 1/4 cup dry white wine
• 1 tablespoons minced fresh parsley
• 1/2 teaspoon crushed dried oregano
• 1/2 teaspoon salt
• Freshly ground black pepper to taste
• 3/4 pounds large shrimp , peeled
• 2 ounces feta cheese, cut into 1/2" cubes

Heat the oil in a 10-12" skillet over medium heat.

Add the garlic, and cook, stirring occasionally, until it colors.

Add the tomatoes, wine, one half of the parsley, the oregano, salt and pepper.

Cook, stirring, until the sauce is the thickness of a light puree.

Add the shrimp and continue to cook until they turn pink, about 5 minutes.

Add the feta and stir very gently, trying to keep the delicate cheese from crumbling and falling apart.

Garnish with the remaining parsely and serve.

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