| Preheat oven to 450 degrees. Cut the tomatoes in half and place them, cut side up, in a shallow baking dish. Season with salt and pepper and drizzle 2 tbsp. of the olive oil over top. Bake until cooked through but still firm, about 15 minutes. About 3 minutes before the tomatoes are done, in a skillet, warm 1 tsp. oil over high heat. Add the shrimp and season with salt and pepper. Sauté until pink and firm; 2 to 3 minutes. Transfer the baked tomatoes to individual serving dishes. Place sautéed shrimp on the top of tomatoes, dividing them evenly. In small saucepan over high heat, combine the garlic and remaining 3 tbsp. olive oil and sauté until garlic turns golden brown, about 1 minutes. Add the vinegar to de-glaze the pan by stirring to dislodge any browned bits from the pan bottom, about 30 seconds. Immediately pour the contents of saucepan equally over each serving. Sprinkle with parsley and cayenne pepper. Serve immediately.
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