COOK and stir onion in hot oil in large skillet on medium heat 3 min. Add tomatoes, wine and oregano; mix well. Reduce heat to low; cook 5 min. or until thickened, stirring occasionally.
ADD shrimp. Cook 3 min. or until shrimp are pink, stirring frequently.
SPRINKLE with cheese; cook 1 min. Stir in parsley. Serve over rice.
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