Preheat oven to 350°F
Add garlic, olive oil, salt, pepper and thyme to a small pot, cover and roast for 40 minutes
Preheat oven to 400°F
Pat dry and butterfly shrimp, add it to a pan along with butter, lemon slices, lemon juice and zest, cherry tomatoes and all the garlic confit with the oil; mix well and roast for 15-20 minutes depending on size of the shrimp
Broil for 2 minutes
To make the crostini, slice and season baguette and toast it on both sides over medium high heat
Rub crostini with a garlic clove
Once shrimp is ready, soak up all the juices and serve with crostini for dipping
