Instructions

Preheat oven to 425°F.
Finely dice the onion. Mince the garlic.
In a large ovenproof skillet over medium-high heat, heat the olive oil. Add the onion and cook until soft, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more. Add the tomatoes and bring to a simmer. Reduce the heat and let the sauce simmer for 5 to 8 minutes, until the juices thicken a bit.
While the vegetables cook, mince 1/4 cup fresh parsley.
Remove the sauce from the heat, and stir in the parsley, shrimp, feta cheese, kosher salt, and several grinds of fresh pepper.
Place the skillet in the oven and bake until the shrimp are cooked through, about 8-10 minutes. Garnish with fresh parsley and a squeeze of lemon juice. Serve immediately with bread, rice, quinoa, or couscous.