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  • Brittany Rutledge // StyleBluePink

    Roasted Tomatoes with Shrimp & Feta: 5 large tomatoes, into eighths, 3 T olive oil, 2 T minced garlic kosher salt & black pepper 1 1/2 pounds medium shrimp 1/2 cup chopped fresh parsley 2 T lemon juice 1 cup Feta, crumbled Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them. Sprinkle with ¾ t each salt and pepper and toss. Roast on top rack 20 minutes. Stir in shrimp, parsley, and lemon juice. Sprinkle w/ Feta. Return to oven 10-15 min.

  • Caitlyn

    Roasted Tomatoes With Shrimp and Feta - Food Dave won't eat

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