2 tablespoon Garlic EVOO
1 medium onion, finely chopped
3 garlic cloves, minced
1/2 cup roasted red pepper
1 teaspoon dried oregano
1/2 teaspoon pepper flakes
1/4 teaspoon salt
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/4 cup white wine, optional
1 pound uncooked medium shrimp, w/ shells on and deveined
2 tablespoons minced fresh parsley
1 cup crumbled feta cheese
In a cast-iron skillet, heat Garlic EVOO over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in tomatoes and roasted red pepper and wine. Bring to a boil. Reduce heat; simmer, uncovered, 5-7 minutes or until sauce is slightly thickened.
Add shrimp and parsley; cook 5-6 minutes or until shrimp turn pink, stirring occasionally. Remove from heat; sprinkle with cheese. Turn on the oven broiler and put the skillet under to brown some of the shrimp shells and melt the cheese. Remove from the oven, drizzle with additional Garlic EVOO and sprinkle with parsley. Serve with crusty Italian bread, that has been toasted under broiler with some Garlic EVOO.