"Roasted Tomatoes with Shrimp & Feta" by Joy Cottrell

- 5 large tomates, cut into eighths
- 3 tbs. olive oil

- 2 tbs. minced garlic

- 3/4 tsp. kosher salt

- 3/4 tsp. freshly ground black pepper

- 1.5 lb. medium shrimp, peeled and deveined

- 1/2 cup chopped fresh parsley

- 2 tbs. lemon juice

- 1 cup Feta, crumbled

*Preheat oven to 450 degrees. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper, then toss. Place on top rack of oven and roast for 20 minutes. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta. Place back in oven for another 10-15 minutes or until the shrimp are cooked. Serve warm with crusty bread.