I make this a lot and decided it was time to type it up so I didn't
have to look for it when I do. So I figured I should share it. I made
it last month with the typical winter quality plum tomatoes and it
came out better than with nice juicy summer tomatoes. We're having
company tomorrow and this will be the appetizer. I haven't planned
the rest of the meal yet. Any ideas for a follow up? I'm jonsin for
gorgonzola burgers but I'm not sure if that's too casual.

Lou

Roasted Tomatoes With Shrimp And Feta

5 large tomatoes, cut into eights
3 tb. olive oil
2 tb. minced garlic
3/4 tsp. kosher salt
3/4 tsp. fresh ground black pepper
1 1/2 lbs. medium shrimp, peeled-deveined
1/2 cup chopped fresh parsley
2 tb. lemon juice
1 cup crumbled feta

Preheat oven to 450F

Shake excess liquid from tomatoes and place in large baking dish.

Spoon olive oil and garlic all over. Sprinkle with salt and pepper.
Toss to coat.

Place in oven for 20-25 minutes.

Stir in shrimp, parsley, and lemon juice.

Serve with crusty bread or crudities