Baked Shrimp

4 scallions
2 garlic cloves
1 1/2 pounds large (21-25 count) shrimp
2 tablespoons extra-virgin olive oil
One 28-ounce can chopped tomatoes in juice
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh dill or oregano

PREP Chop white and green parts of scallions. Finely chop garlic. Peel and devein shrimp.

1. Preheat oven to 400°F. Heat olive oil in a large ovenproof skillet over medium heat. Add scallions and garlic and cook, stirring often, until scallions wilt, about 2 minutes. Add tomatoes and their juice and bring to a boil. Cook until tomato juices thicken, about 5 minutes. Season with freshly ground pepper to taste.

2. Remove from heat and stir in shrimp. Sprinkle with feta cheese.

3. Bake until cheese melts and shrimp are firm and opaque, about 10 minutes. Sprinkle with dill and serve hot.

Receipe courtesy of epicurious.com