Preheat oven to 425 F. Bake shrimp according to package directions and keep warm.

Slice baguette to match number of shrimp. Rub one garlic clove over one side of each slice of bread. Brush garlic-rubbed sides with 3 tablespoons olive oil. Set aside.

Finely dice remaining garlic.

In medium mixing bowl, stir tomatoes, remaining olive oil, diced garlic and 1/3 cup chopped basil. Season with salt and pepper, to taste, and set aside.

In large, hot skillet, working in batches, add baguette slices oil sides down and cook until browned around edges. Remove from pan.

Top each baguette slice with small spoonful of tomato mixture and one shrimp. Garnish with basil leaf.