Shrimp with Feta Cheese and Tomatoes by Eleni Dimoupoulou (GREECE)

1/4 cup extra virgin oil
2 tablespoons garlic, minced
2 grape tomatoes, diced (or 1 can of tomato sauce)
1/2 glass dry white wine
2 pounds peeled shrimp
1 (4 ounce) container crumbled feta cheese
2 lemons, halved
2 sprigs fresh flat-leaf parsley

DIRECTIONS
Put the oil in a saucepan over medium heat. Stir in the garlic,
tomatoes, and wine, then reduce heat to medium-low, and cook for 30
minutes, stirring occasionally, until the sauce has slightly
thickened.
Stir the shrimp into the tomato sauce, and cook for 10 minutes; remove
from the heat and sprinkle with crumbled feta cheese. Cook until the
feta has softened. Squeeze the lemon over the shrimp and garnish
with parsley to serve.