Originally from:

<http://www.foodandwine.com/recipes/shrimp-saganaki>

• 2 tablespoons extra-virgin olive oil 
* 3 Tbsp dried oregano
* 1 28oz can crushed tomatoes
• 1 28oz can petite dice tomatoes
* 3/4 cup white wine
• 1 tsp truffle salt
* 2 tsp truffle oil
* zest of 1 lemon
* juice of half the naked lempon
• 1.5 tsp Crushed red pepper
• 1 cup pitted kalamata olives, coarsely chopped
* 1/2 cup ouzo or raki
* 1 Tbsp fennel seeds, freshly crushed in a mortal & pestle

• 2 pounds shelled and deveined large shrimp
• 1 cup chopped fresh dill
* 1 cup chopped fresh italian parsley
* 1 tsp sugar or Splenda, if needed
• 8 ounces Greek feta cheese, crumbled

Heat the oil, then add all of the ingredients up to the shrimp.  Bring to a boil, then simmer until the sauce is reduced to desired thickness (catsup-like).  Keep in mind that it will thin out again when you add the shrimp.  Add the shrimp and the fresh herbs and cook until the shrimp are done (6 minutes or so).  Taste and check for salt/sweet/hot balance and adjust as necessary, keeping in mind that the feta will add salt.  Then add the feta cheese and heat until it is melty.  Serve over quinoa or by itself.