You know what my favorite thing is about shrimp dishes?

How fast they cook!

Granted, for it to be quick, you need to buy peeled and de-veined shrimp. (worth every penny IMO!)

Although I’m at home most of the time now – my time is not my own, so quick and tasty meals are perfect for a week night meal.

This is a perfect example.

 Baked Greek Shrimp

(adapted from Cooking Light)

• 1 tablespoon fresh lemon juice
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 teaspoon olive oil
• 1 tablespoon Greek Seasoning
• 1/2 cup chopped onion
• 2 garlic clove, minced
• 2 tablespoons bottled clam juice
• 1 tablespoon white wine
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1 (14.5-ounce) can diced tomatoes, drained
• cooking spray
• 3/4 cup (2 ounces) crumbled feta cheese$
• 1 tablespoons dried parsley

Preheat oven to 450°.

Combine lemon juice, greek seasoning and shrimp in a large bowl; toss well.

Heat oil in a large nonstick skillet over medium-high heat.  Add onion to pan; sauté 2-3 minutes. 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 over cooked orzo.