Serve this quick shrimp dish over angel-hair pasta or with chunks of crusty bread.

Garlic-Crusted Shrimp With Cherry Tomatoes

6 cloves garlic

1/2 cup plain panko bread crumbs

1 cup cherry tomatoes

Handful flat-leaf parsley or basil leaves

1 pound peeled and deveined large raw shrimp

1 tablespoon butter

1 tablespoon olive oil

1/4 teaspoon kosher salt

1/8 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes (optional)

1/2 lemon

Mince the garlic. Place half in a medium bowl, along with the panko. Use a fork to blend. Transfer to a dry skillet; toast over medium-low heat until fragrant and golden, shaking the pan a few times to promote even browning. Remove from the heat.

Meanwhile, cut each tomato in half.

Coarsely chop the parsley or basil. Use paper towels to pat the shrimp dry.

Combine the butter and oil in a large, heavy skillet over medium heat. Add the remaining garlic and stir to coat; cook for 1 minute, then add the tomatoes, salt, pepper and crushed red pepper flakes, if desired, stirring to coat. Cook for 2 to 3 minutes, until the tomatoes begin to soften, then add the shrimp; cook for about 2 minutes, then turn them over to cook on the second side; they should be opaque and just cooked through. Remove from the heat. Stir in the parsley or basil and half of the toasted garlic-panko mixture.

Divide among individual plates.

Squeeze lemon juice over each portion, being careful not to add any seeds.

Sprinkle with the remaining panko mixture. Serve right away.

Makes 3 generous servings.

Recipe from Aviva Goldfarb

Food, Pages 32 on 10/30/2013