Broiled Shrimp with Tomatoes and White Beans

     This is a recipe from Martha Stewart Living, September 2011.  One of my favorite chicken recipes used to be a dish I made with chicken, tomatoes, and white beans.  I loved the way the cherry tomatoes popped in my mouth along with the soft texture of the beans.  Yum!  So when I saw this recipe for shrimp, tomatoes, and white beans I knew right away that I was going to have to give it a try.  Fortunately or unfortunately I had some of the last tomatoes from my Grandma's garden, sitting on my counter begging to be used.  I used these instead of cherry tomatoes, so I fear that I achieve the pop I love to much.

Broiled Shrimp with Tomatoes and White Beans

Ingredients
2 cups grape tomatoes, or 3 plum tomatoes, diced
1 can white beans (I used cannellini)
2 cloves of garlic, minced
2 tbsp olive oil, divided
Coarse Salt
1 lb shrimp
3/4 cups vegetable broth

Method
1. Heat broiled and preheat a large ovenproof skillet on the top rack of the oven for about 15 minutes.
2. While the skillet is heating, toss together the tomatoes, beans, 1 tablespoon of oil, and 1/2 teaspoon of salt in a medium bowl. In a separate bowl, mix the shrimp, 1 tablespoon of oil, and 1/4 teaspoon of salt.
3. Remove the skillet from the oven and add the tomato mixture.  Broil for about 5 minutes, or until the tomatoes just begin to brown.
4. Remove the skillet and stir in the broth.  Then stir in the shrimp.  Continue to broil for about 5 minutes.  Stir the mixture about half way through.  Remove from the oven when the shrimp are opaque.