Baked Shrimp with Tomatoes, Feta and Calamata Olives Recipe

• 1 tbl. olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 14.5 oz. cans "No salt added" diced tomatoes
• 1/2 cup flat-leaf parsley or cilantro (chopped)
• 1/3 cup diced Calamata olives
• 1 1/4 lb. medium shrimp, peeled, deveined and butterfly
• 1/4 tsp. salt, more to taste
• 1/4 tsp. fine ground pepper
• 2/3 cup. crumbled Feta cheese
• Chopped pickled jalapenos or crushed red pepper flakes for heat (to taste)

Directions