Baked Shrimp with Tomatoes

Ingredients

• 4 teaspoons balsamic vinegar 
• 0.1 teaspoon pepper black divided
• 2 ounce bread french
• 4 teaspoons butter divided
• 0.3 cup parsley fresh finely chopped
• 1  garlic clove minced
• 4 teaspoons olive oil divided
• 0.1 teaspoon salt divided
• 1 pound shrimp deveined peeled
• 2 small tomatoes cut into 1/4-inch-thick slices ( 11 ounces)

Equipment

• food processor
• frying pan
• oven

Directions

1. Preheat oven to 45
2. Place bread in a food processor; pulse until fine crumbs measure 1 cup.
3. Combine breadcrumbs, parsley, and garlic.
4. Heat 2 teaspoons butter and 2 teaspoons oil in a large skillet over medium-high heat.
5. Add breadcrumb mixture; cook 3 minutes or until golden brown and garlic is fragrant, stirring frequently.
6. Coat 4 individual gratin dishes with remaining 2 teaspoons oil. Arrange shrimp in a single layer in dishes; sprinkle with dash of salt and dash of pepper.
7. Sprinkle with 1/2 cup breadcrumb mixture; top with tomato slices.
8. Sprinkle with remaining dash of salt and dash of pepper. Top with remaining 1/2 cup breadcrumb mixture; dot with remaining 2 teaspoons butter.
9. Bake at 450 for 12 minutes or until the shrimp are done.
10. Drizzle with vinegar.