Ingredients:
1 T. lemon juice
1 1/2 lbs. large shrimp, peeled and deveined
1 t. olive oil
1/2 c. chopped onion
1 garlic clove, minced
2 T. bottled clam juice
1 T. white wine
1/2 t. dried oregano
1/4 t. pepper
1 can (14.5 oz.) diced tomatoes
1/2 c. crumbled feta
2 T. chopped fresh parsley

Preheat the oven to 450 degrees. In a large bowl, combine lemon juice and shrimp. Toss well.

On the stove, coat a non-stick skillet with cooking spray. Add the olive oil and swirl around the pan, so it's coated. Add onion and saute for about 1 min. Add garlic, and saute another min. Add claim juice, wine, oregano, pepper and tomatoes. Bring to a boil, then reduce heat and simmer for about 5 mins. Stir in shrimp, so that everything is well mixed, then transfer mixture to a 9 x 14 baking dish coated with cooking spray. Sprinkle cheese evenly over the top, then bake for approximately 12 mins. until shrimp are pink. Sprinkle with parsley and serve. This recipe is from Cooking Light magazine, and the dish serves 4 at 253 cals. per serving.