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1
Preheat the oven to 400u00b0F.
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2
Heat 2 tablespoons of olive oil in 10- or 12-inch heavy ovenproof skillet over medium-low heat.
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3
Add the fennel and garlic and saute for 8 to 10 minutes, until tender.
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4
Add the wine and bring to a boil, scraping up any browned bits clinging to the bottom of the skillet, and cook until the liquid is reduced by half, 2 to 3 minutes.
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5
Add the tomatoes, tomato paste, oregano, Pernod, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet.
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6
Simmer over low heat, stirring occasionally, for 10 to 15 minutes.
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7
Arrange the shrimp artfully in one layer over the tomato mixture in the skillet.
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8
Scatter feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with 2 tablespoons of olive oil and sprinkle evenly over the shrimp.
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9
Bake the shrimp for about 15 minutes, until the shrimp are cooked through and the bread crumbs are golden brown.
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10
Squeeze the juice of 1 lemon over the shrimp.
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11
Serve hot with wedges of lemon.
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12
*To make 1 cup of fresh bread crumbs, remove the crusts from 3 to 4 slices white bread and place in a food processor fitted with the steel blade and process until the bread is in crumbs.
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13
Assemble the shrimp right in a 10- to 12-inch stainless-steel saute pan, and then put the pan in the oven for 15 minutes before serving.
