Puttanesca shrimp on a baking sheet

Ingredients:

• 900 g large shrimp (U15), peeled, deveined and tailed
• 1 red onion, sliced
• 3 cups sourdough bread, cut into 2.5cm cubes
• 2 cups cherry tomatoes
• 0.5 cups pitted Niçoise olives
• 4 tbsp. l. olive oil
• 2 tablespoons red wine vinegar
• 1 anchovy, chopped
• 1 tbsp capers, drained
• 1/3 cup fresh parsley leaves + 2 tablespoons chopped leaves
• Parmesan shavings, for serving

Preparation:

1. Preheat oven to 190°C.
   
   On a rimmed baking sheet, combine the onion, bread cubes, tomatoes, and olives. Season with 1/2 teaspoon salt and black pepper to taste. Drizzle with 2 tablespoons olive oil and toss. Spread evenly on the baking sheet and bake until the bread begins to brown, 12 to 15 minutes.
2. In a medium bowl, toss the shrimp with 1 tablespoon of olive oil and 1/2 teaspoon of salt. Arrange on a baking sheet among the bread mixture. Bake until the shrimp are cooked through, 8-10 minutes.
3. Meanwhile, in a small bowl, combine the remaining 1 tablespoon olive oil, wine vinegar, and anchovies. Add the capers and set aside.
4. Remove the pan from the oven. Sprinkle with parsley leaves, drizzle with the dressing, and toss to coat the shrimp evenly. Transfer to a serving platter and sprinkle with chopped parsley. Sprinkle with shaved Parmesan cheese. Serve immediately.