Baked Shrimp with Tomatoes

This looks so easy and delicious, can't wait to try.

Ingredients;

1 3 oz. piece french breas baguette
1/2 cup finely chopped fresh parsley
2 garlic cloves minced
2 T butter divided
2 T olive oil divided
1 & 1/2 lb. large shrimp peeled and deveined
1/2 t salt
1/2 t black pepper
2 medium tomatoes cut into 1/4 inch think slices
 2 T balsamic vinegar

Preheat oven to 450.  Place bread in food processor pulce until fine.  Measures about 1 & 1/2 cups.  Combine breadcrumbs, parsley, and garlic.  Heat 1 T butter & 1 T oil in large skillet over medium heat.  Add breadcrumb mixture, cook 3 minutes or until golden brown.  Coat 13 X 9 inch glass abking dish with remaining oil.  Arrange shrimp in single layer, spinkle with a little salt & pepper, followed by breadcrumbs and top with tomatoe slices.  Sprinkle remaining salt & papper, then remaining breadcrumb mixture.  Dot with remaining butter.  Bake for 12 minutes or until the shrimp are done.  Drizzle with vingear.  Yields 6 servings., which should be about 5 shrimp each, 1/4 cup breadcrumb mixture & 2 slices of tomato.

Calories per serving 364, fat 16.5 g, sodium 563 mg.