Heat the vegetable oil in a saucepan over medium heat.
Saute the garlic, onion and bell pepper for 5 minutes.
Add the tomatoes and wine; simmer until thick and pulpy.
Stir in the shrimp.
Cook for 5 to 10 minutes or until firm and pink, stirring occasionally.
Season with salt and pepper to taste.
Spoon into a serving dish; sprinkle with the feta cheese.
Serve over rice mixed with melted butter, cloves and pine nuts or slivered almonds.