Ingredients
1 (3-ounce) piece French bread baguette
1/2 cup finely chopped fresh parsley
2 garlic cloves, minced4 tablespoons butter, divided
2 tablespoons olive oil, divided
1 1/2 pounds large shrimp, peeled and deveined
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 medium roma tomatoes, cut into 1/4-inch-thick slices (about 1 pound)
2 tablespoons balsamic vinegar
Preparation
1. Preheat oven to 450°.
2. Place bread in a food processor; pulse until fine crumbs measure 1 1/2 cups. Combine breadcrumbs, parsley, and garlic.
Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high heat. Add breadcrumb mixture; cook 3 minutes or until golden brown and garlic is fragrant, stirring frequently.
3. Coat 6 individual gratin dishes with remaining 1 tablespoon oil. Arrange shrimp in a single layer in dishes; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.
Sprinkle with 3/4 cup breadcrumb mixture; top with tomato slices.
Sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Top with remaining 3/4 cup breadcrumb mixture; dot with remaining 3 tablespoon butter.
Bake at 450° for 12 minutes or until the shrimp are done. Drizzle with vinegar.
And Serve. 
By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com
