How to make it

  • Heat olive oil over medium-high heat in a 10-inch, non stick skillet.
  • Add onions, zucchini, and garlic. Cook and stir until vegetables are softened, about 5 minutes.
  • Add oregano and cook 30 more seconds.
  • Add wine, tomatoes, vinegar, salt and pepper. Mix well. Reduce heat to a medium and simmer, uncovered, for about 8 minutes, until most of the wine has evaporated and the tomatoes are broken up.
  • Stir in basil and shrimp.
  • Cook and stir until shrimp turns pink and is cooked through, about 4 minutes. Be careful not to overcook.
  • Remove from heat and sprinkle with feta cheese and parsley.
  • Serve hot. (with a loaf of excellent bread and a green salad)

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