Heat 2 tablespoons of the oil in a skillet and add the garlic. Cook briefly, stirring, and add the tomatoes. Cook one minute.
Add the wine, basil and oregano. Cook over moderate heat about 10 minutes.
Peel and devein shrimp. Sprinkle shrimp with salt and pepper.
Heat the remaining 3 tablespoons oil in a separate large skillet. Add the shrimp. Cook quickly, about one minute, just until shrimp turn red. Sprinkle shrimp with red pepper flakes.
Spoon cooked rice into baking dish. Add shrimp (with any pan juices) and tomato mixture; stir. Stir in Feta cheese.
Bake for 10 minutes, or until heated through.
Note/Variation: If you have leftover cooked shrimp, change olive oil amount to 2 Tbsp., as there will be no need to sauté the shrimp. Simply add them to the tomato mixture in the skillet for the last five minutes you cook it to heat them through. If the cooked shrimp is already spicy, you may also wish to omit the hot pepper flakes.