Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    lemon -- (juice of)
   2      pounds        large shrimp -- shelled and
  16                    green onions -- finely chopped
   1      large         garlic clove -- minced*
   1                    celery stalk -- finely chopped
   2      tablespoons   fresh parsley -- finely chopped
   1      pound         tomatoes; peeled -- seeded
                        chopped
     1/2  cup           olive oil
   1      cup           clam juice
                        salt to taste -- optional
                        black pepper -- freshly ground
   4      tablespoons   butter or margarine
   1      large         tomato -- peeled and center
   1      teaspoon      dried oregano -- crumbled
     1/2  cup           white wine
   1      pound         feta cheese -- crumbled

Preparation:

*Use 2-3 cloves if you like the flavor or garlic. Pour lemon juice over cleaned shrimp in bowl and set aside. In a skillet sauté onions, garlic, celery, parsley and chopped tomatoes in olive oil until onions and celery are tender. Reduce heat and simmer for about 20 minutes. Add clam juice, cook for another 5 minutes and remove from heat. Adjust seasoning with salt and pepper. In another pan sauté shrimp in butter until they are pink. Pour tomato mixture into bottom of a casserole. Place whole peeled tomato in center and surround with shrimp. Sprinkle entire casserole with oregano. Pour white wine around shrimp and sprinkle feta cheese over them and into tomato center. Bake in an oven preheated to 400F for 15 minutes or until feta melts. To serve, remove shrimp carefully with spatula so that melted feta stays intact. Quarter tomato and serve as a garnish.