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servings:

This robust baked dish sets delicately sweet shrimp against spicy chorizo.

• 2 pounds cherry tomatoes
• 3 garlic cloves, thinly sliced
• 1 small onion, thinly sliced
• 2 tablespoons fresh oregano, plus more for garnish
• 1/4 cup extra-virgin olive oil
• Freshly ground pepper
• 1 teaspoon coarse salt
• 1 pound large shrimp (18 to 22), head on, peeled and deveined
• 1/2 pound Spanish chorizo sausage, cut into 3/4-inch-thick rounds
• 1 small ciabatta loaf, cut into 8 slices (each 1/2 inch thick)

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