Roasted Tomatoes with Shrimp and Feta

5 large tomatoes, cut into eighths
3 tablespoons olive oil
2 tablespoons minced garlic
kosher salt and black pepper
1 1/2 pound of medium shrimp, peeled and deveined
1/2 cup chopped fresh parsley
2 tablespoons lemon juice
1 cup feta cheese, crumbled
crusty bread for serving

Heat oven to 450 degrees.  Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.  Sprinkle with 3/4 teaspoon each of salt and pepper and toss.  Roast on the top rack of oven for 20 minutes.  Remove the baking dish from oven and stir in the shrimp, parsley and lemon juice.  Sprinkle with feta.  Return to oven until shrimp are cooked through.  Watch for them to turn pink.  Serve with warm crusty bread.

I'm tempted to suggest short cuts but it really didn't take that long and it is SO good.