3/4 lb. sun dried tomatoes, about 12 halves
1 rib celery, chopped
1 onion, chopped
2 tbsp. olive oil, divided
2 c. Italian or French bread cakes
1 egg, lightly beaten
1/4 tsp. pepper
1 lb. med, shrimp, peeled & deveined
1/2 tsp. dried thyme
1/4 tsp. paprika

Preheat oven to 375 degrees.

Cut tomatoes into strips. In bowl pour boiling water over tomatoes to cover; let stand. In small skillet saute celery and onion in 1 tablespoon oil until softened, 4 minutes. Drain and discard liquid from tomatoes; lightly toss tomatoes with celery, onion, bread, egg and pepper. Place mixture into 4 large scallop shells or ramekins. Arrange shrimp on top.

In small cup combine remaining tablespoon oil, thyme and paprika; brush on shrimp. Place shells on baking sheet. Bake about 15 minutes until shrimp are cooked through.