Shell shrimp but keep the tails. Season with salt and pepper, and sprinklewith lemon juice. Set aside
Boil tomatoes for about 40 seconds, transfer to a cold water. Peel themand cut
Cook shrimp in olive oil for 2 minutes, then transfer to a medium size baking dish
To the same skillet add onions and garlic, cook until goldfish brown
Add tomatoes and wine, cook for 5-7 minutes on low heat
Cover shrimp with the tomato sauce and crumble feta on top
Cook in the oven at 425*F (220*C) for 10-12 minutes
Sprinkle with dill before serving
