36 large uncooked Shrimp
3 ounces Feta Cheese
12 ounces Plum Tomatoes, finely chopped
6 Tbsp. Butter
3/4 cup dry Vermouth
3 cloves of Garlic
1/4 cup loosely packed Parsley
3/4 tsp. Oregano
1/4 tsp. Red Pepper flakes
Preheat the oven to 350 degrees.
Peel and de-vein the shrimp. Mince the garlic. Mince the parsley and set aside.
Melt the butter in a large enough skillet so that you can cook the shrimp in a single layer. Add the garlic, shrimp, oregano, pepper flakes and salt to taste. Cook, turning once, until the shrimp are almost pink. Transfer to a large casserole dish.
Add the vermouth to the skillet and boil until reduced by half. Add any accumulated juices from the shrimp. Add tomatoes and stir for 30 seconds. Top the shrimp with this mixture and then crumble the feta cheese over everything.
Bake until the cheese is bubbly, about 15-20 minutes. Sprinkle with the parsley. Let stand for a few minutes and then serve.