Baked Shrimp with Tomatoes and Feta

Makes: 4
What You Need
1 tablespoon olive oil
1 medium onion
2 cloves garlic
28-ounce can diced fire roasted tomatoes
¼ cup minced fresh parsley
1 pound medium raw shrimp, peeled, deveined and tails removed (thawed if frozen)
⅔ cup feta crumbled cheese
Kosher salt
Fresh ground pepper
Lemon

What To Do
Preheat the oven to 425F.
Finely dice the onion. Mince the 2 garlic cloves.
In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add the onion and cook until soft, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Add the tomatoes and bring to a simmer. Reduce the heat and let the sauce simmer for 5 to 8 minutes, until the juices thicken a bit.
While the vegetables cook, finely mince ¼ cup fresh parsley.
Remove the sauce from the heat, and stir in the parsley, shrimp, feta cheese, ½ teaspoon kosher salt, and several grinds of fresh pepper.
Place in the oven and bake until the shrimp are cooked through, about 8-10 minutes. Garnish with fresh parsley and a squeeze of lemon (if desired). Serve immediately.
Serve with bread, rice, or quinoa.