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1 pound unpeeled, large fresh shrimp
1 tablespoon butter
1 teaspoon lemon juice
1 medium onion, halved and thinly sliced
2 tablespoons olive oil
1/2 cup dry white wine
1/2 cup clam juice
1 garlic clove, minced
3-4 plum tomatoes, coarsely chopped
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh parsley
1 cup crumbled feta cheese
Spaghetti or Vermicelli noodles

Peel and devein shrimp. Melt butter in a large skillet over
medium heat; add shrimp and lemon juice, and saute 2-3 minutes.
Remove shrimp. Saute onion in hot oil until tender. Add wine,
clam juice, and garlic. Reduce heat and simmer for 10 minutes.
Add tomato and simmer 5 more minutes. Stir in shrimp, oregano,
basil, and parsley. Serve over hot cooked pasta.

Yield: 4 servings.

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