1 9 oz. package SeaPak Jumbo Butterfly Shrimp
6 tbsp olive oil, divided
3 cups grape or cherry tomatoes, seeded and finely diced
3 garlic cloves
1/3 cup chopped basil plus more leaves for garnish
Salt and pepper to taste
Preheat oven to 425°F. Bake shrimp according to package directions and keep warm.
Slice baguette into as many slices as you have shrimp. Use one of the garlic cloves to rub over one side of each slice of bread. Brush the garlic-rubbed side with olive oil. Set aside.
Finely dice remaining garlic.
In a medium mixing bowl, stir together the tomatoes, 3 TBSPs olive oil, garlic, and basil. Salt and pepper to taste and set aside.
Working in batches, add the baguette slices (oil side down) to a large hot skillet and cook until browned around the edges. Remove from pan.
To Serve: Top each baguette slice with a small spoonful of the tomato mixture and one of the shrimp. Garnish with a basil leaf. Serve immediately.