Pour freshly squeezed lemon juice over the shrimp in a bowl and set aside.

In a skillet, saute the scallions, garlic, celery, parsley, and chopped tomatoes in olive oil until tender.

Reduce the heat and simmer for 20 minutes.

Add the clam juice and cook for 5 more minutes and then remove from the heat.

In another pan, saute the shrimp in butter. Add salt and pepper to taste and cook until they are pink.

Pour the tomato sauce mixture into the bottom of an oven-proof casserole dish. Arrange the tomato wedges in the center of the dish (in a circle). Remove the shrimp from the skillet with a slotted spoon and spread the shrimp around the tomato covering the entire dish.

Sprinkle oregano over the shrimp.

Pour the white wine over the shrimp.

Sprinkle the feta cheese over the shrimp and tomato.

Bake at 400 degrees for 15 minutes or until the Feta is melted and serve.