Mike and Bev’s Shrimp Gumbo

Heat olive oil over medium-high heat in a 10-inch, non stick skillet. Add onions, zucchini, and garlic. Cook and stir until vegetables are softened, about 5 minutes. Add oregano and cook 30 more seconds. Add wine, tomatoes, vinegar, salt and pepper. Mix well. Reduce heat to a medium and simmer, uncovered, for about 8 minutes, until most of the wine has evaporated and the tomatoes are broken up. Then stir in basil and shrimp. Cook and stir until shrimp turns pink and is cooked through, about 4 minutes. Be careful not to overcook the shrimp. Remove from heat and sprinkle with feta cheese and parsley. Serve hot (with a loaf of excellent bread and a green salad).