Shrimp with Bacon and Tomatoes

2 slices bacon, chopped
1 small red onion, diced medium
2 cloves garlic, chopped
4 plum tomatoes, diced, or 1 15 oz can fire roasted diced tomatoes
8 oz cooked shrimp
2 teaspoons chopped fresh rosemary
sea salt and black pepper to taste

1. Fry bacon in a cast iron skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside. Pour off some of the bacon fat if desired and reserve for another use.
2. Add onion and rosemary to pan and sauté until onion starts to brown, about 4 minutes. Toss in garlic and stir for 1 minute. Add tomatoes and cook, stirring, until tomatoes soften and heat through, about 5 minutes. Add shrimp, reserved bacon, salt and pepper and cook 2 more minutes. Serve over pasta or polenta.

Serves 2.