baked shrimp with feta and orzo adapted from cooking light magazine

ingrdients

• 1 tablespoon fresh lemon juice 
• 1 1/2 pounds large shrimp, peeled and deveined 
• Cooking spray 
• 1 teaspoon olive oil 
• 1/2 cup prechopped onion 
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper 
• 4 roma tomatoes chopped and seeded
• 1/2 cup (2 ounces) crumbled feta cheese 
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 garlic clove, minced $

• 2 tablespoons chicken broth
• 1 tablespoon white wine $

1. 1. Preheat oven to 450°.
2. 2. Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. chicken broth, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.
3. Orzo with fresh herbs: Cook 1 cup orzo pasta according to package directions, omitting salt and fat. Drain; toss orzo with 1 cup steamed  asparagus  1/4 cup chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

 i adapted this recipe from cooking light but i changed some of the ingredients