Greek Shrimp with Tomatoes and Feta

This is a David Tanis (City Kitchen) recipe and very much in line with the Tanis preference for simple prep with fresh ingredients. Summer tomatoes at their peak are briefly simmered with chopped garlic and shallots (I used fennel instead because I prefer it to shallots with fish), then spooned into a baking dish (I used individual serving size), topped with raw shrimp, sprinkled with feta, and about 1/4 tsp. dried oregano per serving, then baked for 10-12 minutes in a 400 degree oven. Before serving, top with chopped mint. We really liked the balance of flavors in this dish, especially the hit of oregano.