More Tomatoes! Now with Shrimp and Basil. But wait! You also get Feta!

I know I've mentioned that I have tomatoes coming out of my ears, and that means that I need to find even MOAR ways to use them. Also, it being summer I'm prone to wanting to eat lighter dishes --- usually with shrimp. How many ways CAN one prepare Shrimp and Tomatoes? I might be working towards some kind of record....

Ingredients

7-8 Large Tomatoes, sliced into wedges (I used both red tomatoes as well as yellow heritage tomatoes for color)

3 Tbs. Olive Oil

4 cloves garlic, minced

1/4 cup red onion, chopped
1/4 C. Red Wine Vinegar
1 tsp. oregano
1/2 lb. medium shrimp, deveined and peeled

1 small pkg. of crumbled feta cheese
4-5 Tbs. fresh chopped basil

1/2 tsp. red pepper

Salt/Pepper to taste

Directions

Mix the tomatoes in a 9x13" casserole dish along with the olive oil, onion, vinegar, oregano, salt, pepper, and garlic. Bake at 400 degrees for approximately 15 minutes, or until juices bubble and onions are tender. While baking, mix shrimp together with basil, salt and pepper and red pepper. Once onions are tender, stir in shrimp mixture and bake just until Shrimp turn pink. Add feta, and continue baking just 1-2 minutes longer. Remove from oven and serve.

Best served over toasted slices of freshly made french bread as shown. (And yes, I did make the bread, thankyouverymuch!)

Anyone have any creative names to call this thing?