In a mixing bowl, combine 1.5 lbs of large raw shrimp with 1 tablespoon of olive oil, lemon zest, 1 tablespoon of lemon juice, 1 minced garlic clove, and a sprinkle of kosher salt and black pepper. Gently toss until well-coated and let it meld for about 10 minutes.

Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the diced onion and sauté for approximately 3 minutes until soft and golden brown.

Stir in the remaining minced garlic, crushed red pepper flakes, and oregano. Sauté for about 30 seconds until aromatic but not burnt.

Pour in the dry white wine and the remaining lemon juice, scraping up any browned bits. Let it simmer for 1-2 minutes, then add the canned diced tomatoes along with the remaining salt and pepper. Let it simmer briefly.

Gently add the seasoned shrimp into the simmering tomato mixture. Stir and cover, allowing the shrimp to cook for about 5 minutes until pink and opaque.

Sprinkle crumbled feta cheese over the shrimp and sauce. Let it simmer uncovered for another 2-4 minutes until the feta softens and melts into the sauce.

Serve hot, paired with crusty bread or over pasta. Garnish with fresh parsley if desired.