Toss shrimp in a bowl with 1 tablespoon of olive oil, 1 tablespoon of ouzo, 1 teaspoon of garlic (2 cloves), lemon zest, 1/4 teaspoon of salt and a dash of pepper. Set aside.

Heat 2 tablespoons of olive oil in a 12-inch skillet over medium heat until shimmering. Add onion, red bell pepper and 1/4 teaspoon salt. Cover and cook, stirring occasionally, until vegetables release their liquid, about 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid evaporates and vegetables are softened, about 5 minutes.

Stir in remaining garlic and red pepper flakes. Cook until fragrant, about 1 minute.

Stir in tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo. Bring to a simmer and cook, stirring occasionally, until the flavors meld and the sauce is slightly thickened (still liquid and not completely dry), about 5 to 8 minutes.

Stir in the parsley and season with salt and pepper to taste.

Reduce heat to medium-low and add shrimp along with any accumulated juices. Stir to coat and distribute evenly. Cover and cook, stirring occasionally, until the shrimp are opaque throughout, about 6 to 9 minutes, adjusting the heat as needed to maintain a bare simmer.

Remove from heat, sprinkle with feta and dill.

Serve warm over rice or with crusty bread.