Mediterranean Shrimp

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Vegetables:

3 tablespoons dry white wine

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

12 ounces jarred artichoke hearts, drained

8 ounces haricot vert, trimmed and cut in half 

1 pint grape tomatoes 

1/3 cup kalamata olives, pitted and coarsely chopped 

2 tablespoons capers, drained and coarsely chopped 

1 red onion, cut into chunks 

Kosher salt and freshly ground black pepper 

Shrimp:

1 tablespoon extra-virgin olive oil

1/2 teaspoon dried oregano 

1/4 teaspoon crushed red pepper 

1 clove garlic, minced

Grated zest and juice of 1 lemon 

1 pound cleaned large shrimp 

Kosher salt and freshly ground black pepper 

1 baguette, cut in half lengthwise and then crosswise into 4 pieces total

Extra-virgin olive oil, for drizzling

4 ounces crumbled feta cheese