2 pounds large shrimp, peeled, deveined, tails intact
1 tablespoon red wine vinegar
5 tablespoons butter, cut into small pieces, plus some for butter pan
3 large tomatoes, grated
1 scan teaspoon sugar
salt and black pepper to taste
1/2 pound Greek feta, crumbled
3 tablespoons chopped flat leaf parsley
Bring 12 cups of water and the vinegar to a rolling boil and blanch the shrimp for 1 minute.
heat 2 tablespoons of the butter in a medium saucepan and add the tomatoes. Season with sugar, salt, and pepper. Bring to boil over high heat, then reduce and simmer over very low heat for 15 minutes.
Heat oven to 350. Butter and ovenproof glass baking dish large enough to hold the shrimp in one layer. Place the shrimp in neat rows in the baking dish, one snugly next to the other. Sprinkle half the feta over them. Pour over the sauce and sprinkle with the remaining feta. Dot with remaining butter and bake 5-7 minutes, or just until feta begins to melt. Remove, sprinkle with parsley, and serve.