Ingredients for 4 servings:
1. 1/4 cup olive oil
2. 1 onion, chopped
3. 3/4 lb tomatoes, chopped (2 medium-size tomatoes)
4. 2 cloves garlic, crushed
5. 1 small bay leaf
6. 1/2 teaspoon dried basil
7. 1 teaspoon dried oregano
8. 1/4 cup chopped fresh parsley
9. 1/2 teaspoon hot sesame oil (do not omit)
10. salt & freshly ground black pepper, to taste
11. 1 lb uncooked cleaned and deveined shrimp
12. 8 ounces feta cheese
13. 8 black olives, halved (preferably Greek olives)
14. 1/2 lemon
15. 4 cups hot cooked rice

Directions:
1. Preheat oven to 475ºF.
2. Heat oil in a large skillet over medium-high heat.
3. Add onion and sauté until soft.
4. Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot sesame oil, salt and pepper.
5. Cook 4 to 5 minutes.
6. Remove vegetables from skillet with slotted spoon, leaving juices in skillet, and spread vegetables in bottom of an 8 x 8 x 2-inch baking pan.
7. Bring pan juices to a boil; add shrimp.
8. Cook 2 minutes or until shrimp turn pink.
9. Add shrimp with juices to baking pan; crumble feta over top.
10. Arrange olives on top of feta and squeeze lemon juice over all.
11. Bake 10 to 15 minutes.
12. Serve over rice.

Enjoy your meal!