Aegean Shrimp Anita

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Heat oil in a large skillet over med-high heat. Add onion and sauté until soft. Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, hot sesame oil, salt and pepper. Cook 4 to 5 minutes. Remove vegetables from skillet with slotted spoon, leaving juices in skillet, and spread vegetables in bottom of an 8x8x2 inch baking pan.

Preheat oven to 475. Bring pan juices to a boil; add shrimp and cook 2 minutes, or until shrimp turn pink. Add shrimp with juices to baking pan; crumble feta over top. Arrange olives on top of feta and squeeze lemon juice over all. Bake 10 to 15 minutes. Serve over rice.

Makes 4 to 5 servings.

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