Baked Garlic Shrimp with Cheesy Tomato Risotto

This baked shrimp originated as a New York times recipe that was saved and modified by friends, passed on to me and modified some more. So, I really don't know if it resembles the original recipe at all, but I do know that it's delicious. And so easy. You literally toss all the ingredients around in a baking dish and put it in the oven. You can even use frozen shrimp – no defrosting required.