Ingredients:
5 large tomatoes, cut into eighths
3 tablespoons olive oil
5 cloves garlic, minced
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 1/2 lbs medium shrimp, peeled and deveined
1/2 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1 cup feta cheese, crumbled
Directions:
Preheat the oven to 450°F (230°C).
Arrange the tomato wedges in a large baking dish. Drizzle with the olive oil and scatter the minced garlic over the tomatoes. Season evenly with the kosher salt and freshly ground black pepper, then toss gently to coat.
Place the dish on the top rack of the oven and roast for 20 minutes, until the tomatoes begin to soften and caramelize.
Remove the baking dish from the oven and add the shrimp, chopped parsley, and lemon juice, stirring once to combine. Sprinkle the crumbled feta over the top.
Return the dish to the oven and bake for an additional 10 to 15 minutes, or until the shrimp are opaque and cooked through and the feta is warmed.
Serve warm with crusty bread to soak up the juices.
Servings: 6
Preparation time: 15 minutes
Total time: 50 minutes