Roasted Tomato and Feta Shrimp

2 pints Grape Tomatoes
3 Garlic Cloves (sliced)
3 Tbsp Olive Oil
1 tsp Kosher Salt
1/2 tsp Pepper
1 1/2 lbs Peeled and Deveined, Medium-Size Raw Shrimp (31/40 count)
1/2 cup Chopped Jarred Roasted Red Bell Peppers
1/2 cup Chopped Fresh Parsley
1 (4-oz.) package Crumbled Feta Cheese
2 Tbsp Fresh Lemon Juice
Crusty French Bread (sliced)
Preheat oven to 450°. Place tomatoes and next 4 ingredients in a 13- x 9-inch baking dish, tossing gently to coat. Bake 15 minutes. Stir in shrimp and peppers. Bake 10 to 15 minutes or just until shrimp turn pink. Toss with parsley, feta cheese, and lemon juice. Serve immediately with crusty French bread.