I make a dish very similiar to this - My recipe calls to blenderize the sauce ingredients. Then to cook the shrimp in a skillet with lemon rind, fresh parsley, shallots and white wine - then add to sauce. I serve warm in ramikins with crumbled feta on top - fabulous starter. Actually made it this past weekend for a dinner party and as always, was a hit.
DH doesn't eat shrimp, so I made this with fish, and it was really good. I used only a tablespoon of the oil, less feta, and a small can for the tomatoes. The flavors were great together.
So wonderful...first served with bread, and then leftovers with pasta. I used cubed fresh feta. This dish truly honors the shrimp.