Toss the shrimp with the lemon juice, ½ teaspoon of dried oregano, paprika, salt and pepper in a medium sized bowl and let the mixture marinate while you prepare the next steps.

Melt one tablespoon of butter in a large skillet over medium heat. Add the diced onions and saute for 2-3 minutes until softened and slightly translucent.

Add the minced garlic, red pepper flakes and ½ teaspoon of the oregano to the pan. Saute for one minute.

Add the diced tomatoes and juices to the skillet and bring to a boil, then simmer for 5 minutes until the juices begin to slightly thicken.

Add the marinated shrimp to the pan and cook for 5-7 minutes until the shrimp is pink and fully cooked through.

Add the feta to the pan and remove the skillet from the heat.

Garnish with fresh chopped parsley and serve immediately with toasted pita bread or over a bed of pasta or rice. Enjoy!