2 pounds fresh shrimp, peeled and deveined
1 tablespoon olive oil
salt and pepper to taste
In a large saucepan, sauté the chopped garlic in the olive oil until golden. Add green onion and jalapeno peppers; sauté about 3 minutes. Mix in the chopped tomatoes and salt and pepper. Bring to a boil and stir in the parsley. Reduce heat. In a medium sauté pan, toss the shrimp with the olive oil. Cook over medium heat until shrimp become pink. Season with salt and pepper and mix in the tomato sauce. To serve, crumble the feta cheese over the shrimp.