(Adapted from Real Simple)
1 pint cherry tomatoes, cut into halves
3 Tbsp olive oil
2 Tbsp minced garlic
1 tsp salt
1 tsp black pepper
1 lb medium shrimp, peeled and deveined
½ cup chopped fresh parsley
Juice of one lemon
1 cup reduced fat feta, crumbled
Heat oven to 450° F.
Toss tomatoes in a large bowl with olive oil, garlic, salt and pepper until even coated. Place the tomatoes in a large baking dish. Roast on in oven for 20 minutes.
Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
Return the dish to oven until the shrimp are cooked through, about 10 to 15 minutes. Serve warm with the crusty bread or over rice.