Mediterranean Shrimp

Shrimp is perfect for a light dinner or lunch. Combined with tomatoes, fennel and feta cheese it makes for a figure friendly meal as well. I like to serve this with my watermelon salad and crusty bread.

Serves 6

4 tablespoons extra virgin olive oil, divided
2 large fennel bulbs cut into slices
3 large garlic cloves, minced
1/4 cup dry white wine
2 14 oz cans of diced fire-roasted tomatoes
1 tablespoon tomato paste
salt and pepper to taste
2 pounds of shrimp, peeled with tails on
6 ounces crumbled feta cheese
1 1/2 cups bread crumbs
1 teaspoon dried oregano
3 tablespoons minced fresh parsle

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1 teaspoon lemon zest
2 lemons cut into quarters

Preheat the oven to 400. Heat 2 tablespoons olive oil in a 12" ovenproof skillet. Add the fennel and lower heat to medium. Saute the fennel until soft and just beginning to brown, about 8 minutes. Add the garlic, salt and pepper, and the oregano, cook 1 minute more. Add the wine and deglaze the pan. Let the wine reduce for 2 minutes. Add the tomatoes and the tomato paste. Turn the heat to medium/low and let the sauce simmer for 10 minutes. Place the bread crumbs, parsley and lemon zest in a bowl. Pour the remaining 2 tablespoons of olive oil over them and stir to combine. Remove the skillet from the heat. Lay the shrimp in a single layer over the tomatoes, follow with the feta over the shrimp and finish with the bread crumbs over all. Place the skillet in the oven and bake for 15 minutes. Serve with lemon wedges on the side.