Saute in 1/4 cup olive oil:
1/2 stalk sliced celery
2 yellow bell peppers, sliced
1 bunch green onions, sliced
4 cloves garlic, finely diced

Bring to boil; reduce heat, cover and simmer 5 minutes. Add to vegetables 2 large tomatoes, sliced.

Pour a jar of artichoke hearts into a colander, draining the juice into a small bowl. Cut each heart in half and add to vegetables. Stir in 12-ounce can of tomato paste. Bring to a boil; reduce heat and simmer 5 minutes.

Add to reserved artichoke juice:
3/4 cup clam juice
juice of 1 lime
1/4 cup finely chopped parsley

Blend well and pour over vegetables. Stir through and finish simmering.

Blend in a bowl:
1 cup dry white wine
1 tub crumbled feta cheese
3 tablespoons chopped oregano

Spread vegetable mixture evenly into a lasagna pan. Spread shrimp evenly over vegetable mixture. Pour feta cheese mixture over shrimp. Broil 5-1/2 inches from the heat for 5 minutes. FOR ELECTRIC OVENS: Leave door slightly ajar.

Serve over steamed rice.