Baked Shrimp with Feta

Yield
4 servings (serving size: 1 cup)

Ingredients
1  tablespoon  fresh lemon juice
1 ½  pounds  large shrimp, peeled and deveined
Cooking spray
1  teaspoon  olive oil
½  cup  prechopped onion
1  garlic clove, minced
2  tablespoons  bottled clam juice
1  tablespoon  white wine
½  teaspoon  dried oregano
¼  teaspoon  freshly ground black pepper
1  (14.5-ounce) can diced tomatoes, drained
½  cup  (2 ounces) crumbled feta cheese
2  tablespoons  chopped fresh flat-leaf parsley

Preparation
1. Preheat oven to 450°.
2. Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately. Orzo with fresh herbs: Cook 1 cup orzo pasta according to package directions, omitting salt and fat. Drain; toss orzo with ¼ cup chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon extra-virgin olive oil, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper.