Baked Dill Campari Shrimp

Finally! Something besides chicken is being served in my house tonight! This is a miracle, considering the fact that my husband insists on chicken for dinner every.. single.. day.. I'm thinking seafood for the next 2 weeks. I'm just not sure how well that will play out, but we shall see ;) This dish is finger-licking good. Campari tomatoes are one of my favorites! They're like giant cherry tomatoes and are so sweet and delicious. The dill mixed with the feta is such a great combination, I love experimenting with herbs. 

Ingredients

1 lb campari tomatoes, quartered

1 lb raw jumbo shrimp, thawed, peeled & deveined

1 large spanish onion, sliced and halved

3 cloves garlic, minced

1 tbsp olive oil

1/4 cup minced fresh parsley

1 tbsp minced fresh dill

1 tsp dried oregano

2 tbsp lemon juice

1/4 tbsp salt

dash of six pepper spice

3/4 cup fat free feta

Preheat the oven to 400 degrees Fahrenheit. In a large frying pan, heat the olive oil on med-high for about a minute and toss in the sliced onions. Cook for 5-7 minutes until the onions are soft, stirring occasionally.  Add the garlic and stir for 30 seconds until it gives off a nice fragrance. Add the campari tomatoes and once it starts to simmer, lower the heat and cook until the tomatoes soften and burst open (about 10 minutes). Turn off the heat and mix in the parsley, dill, salt, six pepper spice, oregano, and fat free feta. Spray a baking pan with nonstick cooking spray and evenly spread the tomato-onion mixture on the bottom. Layer the top with the raw shrimp, pressing them down slightly into the mixture. Bake in the oven at 400 degrees for about 10 minutes, or until the shrimp has turned pink. Make sure not to over cook!