Baked Shrimp with Prosciutto, Feta and Sun Dried Tomatoes

2 lb. shrimp, peeled and deveined (tail left on)
1/2 cup slivered sun-dried tomatoes
4 cloves garlic, minced
zest of 1 orange, grated
3 oz. prosciutto, torn into small pieces
1 Tblsp fresh rosemary, chopped
1 Tblsp fresh oregano, chopped
4 oz. feta, crumbled
1/2 cup capers
1/2 cup olive oil
salt & freshly ground black pepper

Preheat oven to 350∞F.

Combine all the ingredients in a large Pyrex casserole dish. The ingredients may be refrigerated overnight at this point. If this is the case, be sure to allow it to warm to room temperature before baking. Season lightly with salt and pepper before baking.

Bake for 25 to 30 minutes, stirring a few times during cooking. The shrimp should be pink and firm to the touch when done.

Serve warm or at room temperature with French bread to soak up the juices.