• 1 1/2 pounds shrimp, peeled and de-veined
• salt and pepper
• 1/2 cup olive oil, divided
• 1 yellow onion, chopped
• 1 bunch green onions, minced, including tops
• 2 cloves garlic, minced
• 1 tablespoon dried oregano

• 3 tablespoons basil, chopped
• 4 tomatoes, peeled, seeded and chopped
• 1 teaspoon honey
• 1/2 cup dry white wine
• 1/2 pound feta cheese
• 4 tablespoons flat-leaf Italian parsley, chopped

Sprinkle shrimp with salt and pepper. In large sauté pan over high heat, warm a 1/4 cup of the oil. Add the shrimp and sear quickly on both sides. Remove from pan and set aside. In the same pan over medium heat, warm the remaining 1/4 cup of oil and add the yellow onion and sauté until tender, 5 to 8 minutes. Add green onion, garlic, oregano and basil and cook for 5 minutes longer. Add the tomatoes, honey and wine and simmer briskly to thicken the mixture, 8 to 10 minutes. Season with pepper, taste for salt. Return the shrimp to the tomato sauce; sprinkle Feta on top. Cover and simmer until cheese melts. Sprinkle parsley over dish and serve.