Shrimp with Tomato, Wine and Cheese Sauce

2 lb. shrimp in shells (raw)
2 bunches scallions, chopped
8 T. olive oil
1 c. dry white wine
½ c. chopped parsley
½ tsp. oregano

½ tsp. basil
1 tsp. mint, preferably fresh
1 lg. can plum tomatoes, drained and chopped
Salt & pepper to taste
1 c. crumbled Feta cheese

In a large skillet, heat olive oil; add scallions, allowing them to become soft, but not brown. Stir in tomatoes, wine, half of
the parsley, basil, oregano, salt, and freshly-ground pepper to taste. Cook, stirring, until sauce thickens (3 to 4 minutes).
Add the shrimp and cook for 5 minutes more. When the shrimp are pink and firm to the touch, stir in the Feta cheese.
Sprinkle top with the remaining ¼ cup parsley.

Serve with crusty bread.