Start by preheating the oven to 400 degrees F. It takes a few minutes to get there so you might as well get it going while you finish the prep.
Finely chop the parsley, garlic and lemon zest.
Peel and de-vein the shrimp.
Cut the lemon wedges and you are ready to start.
Lightly oil a large baking pan. If you are using croutons, pulse them in a food processor and turn into breadcrumbs. Otherwise just use your favorite commercial breadcrumbs.
Combine the "bread crumbs" parsley, garlic, lemon zest, pepper flakes and salt and pepper to taste. Add 4 table spoons of olive oil or enough to moisten the crumbs.
Arrange the cleaned shrimp and tomatoes in the baking pan in a single layer. Spoon a little of the breadcrumb mixture on to each of the shrimp and tomatoes. Drizzle the tops with a little more of the olive oil.
Bake for 10 to 15 minutes depending on the size of the shrimp. The shrimp are done when they turn pink and the crumbs are lightly browned.
Serve with the lemon wedges.