Using a pair of scissors, cut the shrimp heads.

Using the same scissors, cut along the middle back of each shrimp, leaving the tail intact. Make a small incision cut around the tail and peel the shrimp. We keep the shrimp tail both for ethtetic purposes and also to avoid that shrimps get too dry in the oven.

Using the tip of the scissors (or a tip of the knife), pull out the dark vein on the back of each shrimp. This step is called deveining.

Clean any residuals with a paper towel.

Add the stale or toast bread, parsley, garlic, a generous amount of extra virgin olive oil, and salt and pepper to taste in a food processor fitted with a standard blade. Use the pulse function until you obtain a coarsely grind mix.

Transfer the mix to a medium bowl.

Trim the stem end off the zucchini and cut them lengthwise in thin slices.

Sprinkle with a little salt and pepper.

Halve cherry tomatoes.

Scoop out the flesh and seeds of the cherry tomatoes. You can use a small ¼ round measuring scoop, melon baller or a teaspoon.

Once you have hallowed the cherry tomatoes, fill them with the breadcrumb mix using a teaspoon. Put the leftover breadcrumb mix aside to use later to coat the skewers.

Wrap a zucchini slice around each piece of shrimp.

Wrap a bacon slice on top of the zucchini slice.

Thread the pieces of shrimp onto a skewer, alternating with the stuffed tomatoes.

Place the skewers on a sheet pan covered with parchment paper.

Brush each skewer with a generous amount of extra virgin olive oil.

Cover the skewers with the leftover breadcrumb mix.

Drizzle with more extra virgin olive oil and pepper..

Bake in the preheated to 390F (200C) oven for 10-12 minutes.