NOTE #1: I like to make this dish in an oven safe skillet but if you don’t have one, cook the sauce in whatever skillet you have then transfer the sauce and shrimp to a baking dish and broil to brown the top.NOTE #2: The crushed red pepper gives a little heat to the dish. If you don’t want the spice, leave it out.
Add the peeled and deveined shrimp to a bowl then toss with one tablespoon of oil and set aside.
Pour the remaining olive oil into the skillet over medium to medium-low heat then add the onions and garlic. Lightly season with salt then cook 4-5 minutes stirring occasionally until the onions are soft without browning them.
Add the canned tomatoes (undrained) to the skillet, salt, pepper, cinnamon, oregano, (optional) red pepper flakes, honey and lemon juice. Bring to a boil, then reduce the heat and simmer uncovered for 10 minutes letting the sauce thicken and the flavors come together.
Press the shrimp into the sauce in a single layer then lightly sprinkle with salt. Cover and simmer over low heat 3-5 minutes or until the shrimp are pink turning the shrimp halfway through cooking.
Uncover the skillet, crumble the feta over the top then transfer to the oven and broil 1-2 minutes or until the feta begins to lightly brown. Remove the skillet from the oven and sprinkle with fresh chopped parsley then eat right away.