Roasted Shrimp with Herbs & Feta

Ingredients

• 3 tablespoons olive oil, divided
• 2 large shallots, finely chopped
• 1 jar (24.7 ounces) Bertolli^® d'Italia Marinara Sauce
• 1 tablespoons coarsely chopped fresh oregano
• 1-½ pounds pounds uncooked jumbo shrimp, peeled, deveined (21⁄25 count)
• ¾ cup crumbled feta cheese
• 1 cup multi-colored grape tomatoes, halved
• ¼ cup loosely packed Italian parsley leaves