Roasted Tomatoes With Shrimp And Feta

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5 large tomatoes, cut into eighths

3 tablespoons olive oil

2 tablespoons minced garlic

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

1 1/2 pound medium shrimp, peeled and deveined

1/2 cup chopped fresh parsley

2 tablespoons lemon juice

1 cup Feta, crumbled

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