Bobaloos Greek Shrimp

• 1- 1/2 pound Large Raw Shrimp, Peeled & Deveined
• 13 cups Fresh Lemon Juice (3 Lemons)
• 1 Tablespoon Butter
• 3/4 cups Green Onion Tops, Thinly Sliced
• 2 cloves Garlic, Minced
• 3 whole Large, Ripe Tomatoes, Peeled & Cut Into Wedges
• 3/4 teaspoons Dried Oregano
• 4 ounces, weight Feta Cheese, Crumbled
• 1/2 cups Sherry
• 2 Tablespoons Fresh Italian Parsley, Chopped
• 1 cup Dried Long Grain Rice Or Orzo, Cooked According To Package Directions

1. Combine shrimp and lemon juice in a bowl and put in the fridge until ready to use.
2. Melt butter in a large skillet over medium heat.
3. Add green onions and cook for 2 to 3 minutes.
4. Add tomatoes and garlic and cook for 3 to 4 minutes.
5. Add oregano, and cook for several minutes, until soft.
6. Drain shrimp and add to skillet.
7. Cook for 3 minutes, turning shrimp halfway through to cook evenly.
8. Add sherry and feta and cook for a couple of minutes, until the alcohol burns off and the feta melts a bit.
9. Serve over hot, cooked rice or orzo.
10. Garnish with chopped parsley and enjoy!

shrimp, lemon juice, butter, green onion, garlic, tomatoes, oregano, cheese, sherry, fresh italian parsley, directions

Taken from tastykitchen.com/recipes/main-courses/bobalooe28099s-greek-shrimp/ (may not work)