1/4 cup Vidalia Onion Summer Tomato Dressing

1/2 cup chopped onion

2 Tablespoon Olive Oil

1 (28 oz.) can Italian style plum tomatoes, drained, cut up

1/3 cup dry white wine

2 teaspoons dried oregano leaves

3/4 lb. med. raw shrimp, cleaned

1 (4 oz.) pkg crumbled feta cheese

2 Tablespoons chopped fresh parsley

1 (5.8 oz.) pkg. Near East roasted garlic & olive oil couscous mix, prepared as directed

Stir onion in oil in large skillet over medium heat about 3 minutes.  Add tomatoes, wine, oregano and Vidalia Onion Summer Tomato Dressing.  Reduce heat to low; simmer 5 minutes or until thickened.  Add shrimp.  Cook 3 minutes, stirring frequently, until shrimp is pink.  Sprinkle with cheese; simmer 1 minute.  Stir in parsley.  Serve with couscous or rice.