Roasted Tomatoes with Shrimp and Feta

5 large tomatoes, cut into eighths

3 Tbsp olive oil

2 Tbsp minced garlic

3/4 tsp kosher salt

3/4 tsp freshly ground black pepper

1 1/2 lbs medium shrimp, peeled and deveined

1/2 cup chopped fresh parsley

2 Tbsp. lemon juice

1 cup feta, crumbled (I use low-fat feta)

Preheat oven to 450. Place the tomatoes in a large baking dish. Spoon the olive oil and garlic over the tomatoes. Sprinkle with the salt and pepper to taste. Place on top rack of oven and roast for 20 minutes. Remove baking dish from oven and stir in the shrimp, parsley and lemon juice. Sprinkle with feta. Place back in the oven for another 10-15 minutes or until the shrimp are cooked. Serve warm over brown rice or cous cous and with crusty bread.