Roasted Shrimp with Burst Cherry Tomatoes and Feta

• 3 tablespoons Liokareas Organic Extra Virgin Olive Oil
• 25-1.5 pounds medium-large shrimp, peeled and deveined but tails left on
• 1 onion, diced
• 4 cloves of garlic, chopped
• 2 pints cherry or grape tomatoes 
• 3 tablespoons fresh oregano
• 1 cup white wine
• 8 oz feta, crumbled
• 1 lemon 

Preheat Oven to 400F

 Heat olive oil over medium heat in a large oven proof skillet. Sauté onion until softened. Add tomatoes and garlic and continue to sauté until the tomatoes all begin to burst. Add white wine. Simmer until most liquid is reduced, and the wine starts to make a sauce with the juice of the tomatoes. Stir in Liokareas Dried Oregano and taste for salt and pepper. Turn off heat. (If you do not have an oven proof skillet, you can transfer this mixture to a baking dish before adding the shrimp) 

 Arrange shrimp with the tails facing up in one layer on top of the tomatoes. Top generously with crumbled feta and bake for about 12-15 minutes or until shrimp are cooked through. Squeeze lemon over shrimp while hot. Serve with rice, orzo, or crusty bread.