2 1/2 pounds shrimp, peeled and deveined, but with tails intact
1/2 cup olive oil
1 large onion, finely chopped
1 long, thin, green chile pepper, finely chopped
2 cups grated fresh tomatoes
slat and pepper to taste
1/2 pound crumbled telemes cheese or tinned feta
2 tablespoons finely chopped flat leaf parsley
Wash and drain shrimp, salt them and set them aside.
Heat olive oil in a large skillet and saute onion and chile pepper until wilted. Add tomatoes and bring to a simmer. Season with salt and pepper. Add shrimp and feta and cook about 5 minutes, until shrimp turn bright pink. Sprinkle with parsley and serve.