Baked Shrimp and Feta Denise Shoukas   From Every Day with Rachael Ray October 2007 SIX TO EIGHT SERVINGS Prep Time: 10 min Cook Time: 40 min 2 pounds large shrimp, peeled and deveined Juice of 1 lemon, plus wedges for serving 6 tablespoons extra-virgin olive oil 2 onions, finely chopped 4 cloves garlic, finely chopped 1 cup tomato puree 2 tablespoons fresh oregano leaves, chopped 1 bay leaf Salt and pepper 1/2 pound feta cheese, crumbled 1. Preheat the oven to 350°. On a rimmed baking sheet, toss the shrimp with the lemon juice and arrange in a single layer. Set aside. 2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and cook until softened, about 5 minutes. Add the garlic, tomato puree, oregano, bay leaf and 1/2 teaspoon each salt and pepper. Lower the heat and simmer for 15 minutes. 3. Discard the bay leaf and pour the sauce over the shrimp; sprinkle the feta on top. Bake in the oven for 15 minutes, then place under the broiler until the feta is lightly browned, 3 to 5 minutes. Serve with the lemon wedges.

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