Shrimp and Tomatoes

This is a good recipe for making
baked fresh shrimp and tomatoes.

Ingredients:
3 cups croutons
1/2 cup parsley
3 cloves garlic
3 tablespoons lemon zest
1 1/2 teaspoons red pepper flakes
1/3 cup olive oil
2 pounds large shrimp
lemon wedges
1 pound grape tomatoes

Directions:
Preheat oven to 400 degrees F.
Finely chop the parsely,
garlic and lemon zest.
Peel and devein the shrimp.
Cut the lemon wedges.
Lightly oil a large baking pan.
Pulse croutons in a food processor
and turn into bread crumbs.
Combine the bread crumbs, parsley,
garlic, lemon zest, pepper flakes
and salt and pepper to taste.
Add 4 table spoons of olive oil
or enough to moisten the crumbs.
Arrange the cleaned shrimp and tomatoes
in the baking pan in a single layer.
Spoon a little of the bread crumb mixture
on to each of the shrimp and tomatoes.
Drizzle with more of the olive oil.
Bake for 10 to 15 minutes depending
on the size of the shrimp.
The shrimp are done when they turn pink
and the crumbs are lightly browned.
Serve with the lemon wedges.