Shrimp Baked with Leek and Tomato

Name: Shrimp Baked with Leek and Tomato
Ingredients: 2 tablespoons butter; 2 tablespoons extra virgin olive oil; 2 medium leeks, cleaned, cut lengthwise and then crosswise in 1/4 inch pieces ( you should have about 2 cups); 2 cloves minced garlic; 1 teaspoon dried oregano; 1/2 cup dry or extra dry vermouth; 28 ounce can of Italian style or San Marzano tomatoes; 1 to 2 teaspoons granulated sugar; 1/4 cup minced fresh dill; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 cup chopped parsley; 1 1/2 pounds peeled and deveined shrimp (I used 21-25 from the Gulf); 1 cup crumbled feta cheese (preferably creamy Bulgarian)