ouzo shrimp with tomato, fennel and feta

1/2 cup ouzo or Pernod liqueur
1 tablespoon olive oil
1 tablespoon dried oregano
1/2 tablespoon dried thyme
1 1/2pounds medium shrimp, peeled and deveined
Olive oil cooking spray
1 large purple onion, julienned
2 cloves garlic, minced
1 fresh fennel bulb, thinly sliced (about 1 cup)
1 1/2 pounds Roma tomatoes, cut in 3/4-inch chunks
1/2 teaspoon crushed red pepper or to taste
1 tablespoon minced fresh oregano or 1 additional teaspoon dried (optional)
4 ounces feta cheese

1. In glass or plastic container large enough to hold shrimp, mix ouzo, olive oil, dried oregano and thyme. Add shrimp and marinate, refrigerated, for 1 to 4 hours. Remove shrimp and reserve liquid.

2. Coat a heavy skillet with cooking spray, place over medium heat and sauté onions, garlic and fennel until tender, about 5 to 7 minutes; add reserved marinade. Reduce heat, cover and continue to cook about 5 more minutes. (Can be prepared to this point several hours ahead.) Just before serving, add tomatoes and crushed red pepper; cook 2 or 3 minutes.

3. Meanwhile, in another skillet coated with cooking spray, sauté shrimp until pink and firm, about 3 to 4 minutes. Add shrimp, dried oregano, if using, and feta cheese to tomato mixture; heat thoroughly, taking care that the tomatoes do not overcook . If using fresh oregano, sprinkle it on at the end.