Preheat the oven to 400 degrees F.

In a cast iron skillet, combine tomatoes and garlic with balsamic vinegar, season with salt and pepper and transfer skillet to the oven. Cook for 10 minutes. If you don't have a cast iron skillet an oven safe dish or baking sheet is fine. Transfer the tomatoes to a serving dish and toss with cubed mozzarella. Set aside and cover to keep warm.

Using the same skillet, remove any excess cooking liquid from the tomatoes and place on the stove top setting the burner to medium heat. Add butter, red onions and shrimp to the skillet. Cook until the shrimp turns light pink searing both sides a few minutes. Once cooked add the shrimp to the cooked tomatoes, tossing to combine. Garnish with fresh basil, parmesan, salt and pepper finish with reduced balsamic. Serve with toasted baguette.