Baked Shrimp with Tomatoes and Feta

I've been combing thorough my favorite recipe books and websites in search of some new recipes that incorporate more proteins than I'm used to cooking. I've been trying to run more and want to build muscle in my legs faster so I'm trying to up my intake. (And having three brothers that are all super into lifting, strength training and protein shakes is a good motivator!)
This dish was simple to prepare and really unexpected! The garlic panko crumbs make this dish and I will use the panko "soaking" method whenever a recipe calls for bread crumbs or panko again. The feta was just strong enough to make the dish savory and decadent, but was not overpowering.

I would absolutely make this again and think I'll play around with this as an appetizer for dinner parties! Look at that perfectly golden crust!

Ingredients

2 tablespoons butter
2 tablespoons olive oil, plus extra for baking dish
4 garlic cloves, chopped
1 cup panko
1 1/2 pounds shrimp, 21 - 25 per pound, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
1 (15-ounce) can fire roasted tomatoes, drained
1/2 cup feta, crumbled
10 fresh basil leaves, chopped

Directions

Preheat oven to 450 degrees.

In a small saucepan over medium heat add butter and olive oil.  When butter begins to just bubble, remove the pan from the heat and add the garlic.  Let sit for 3 - 5 minutes.  Add the panko and stir to combine.  Set aside.

Brush a 9-inch baking dish with a little olive oil.  Add the shrimp and sprinkle with the salt and pepper.  Top with the tomatoes, then the garlic panko and sprinkle the feta.  Bake for 12 minutes or until the shrimp are just cooked through.  Remove from oven and top with the basil.

I sincerely wish I could take ANY credit at all for this recipe, but it's yet another from my favorite blog.