Heat oven to 425°F.
Heat the olive oil in a large pot over medium-low heat. Add the shallot and cook, stirring, until softened, about 7 minutes. Don’t let it brown. Add garlic and cook another 3 minutes, turning down the heat if necessary.
Add the tomatoes and the HURRICANE SRIRACHA SAUCE to the pot and bring to a boil. Immediately transfer the sauce to a large shallow ovenproof casserole or Dutch oven and stir in the shrimp. Bake for 20 minutes.
Heat the oven to broil.
Top the shrimp and sauce with dots of feta. Return to oven until slightly browned on top, 5-7 minutes. Sprinkle parsley over top.
Serve warm with soft baguette. Using your thumb, press a shallow divet in the bread and fill with sauce, shrimp and feta.
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