*Make sure you have tongs and a hot pad holder so that you can handle the foil packets once they're on the campfire. They get HOT!
Chop the tomatoes and put into a large mixing bowl, juice and all.
Add all ingredients except for the shrimp and pasta.
This mixing bowl of "bruschetta" can also be used on its own and served with bread, or made into the shrimp bruschetta pasta. Store in the fridge until you are ready to finalilze dinner (this can be made up to 24 hours prior).
Boil water and cook the pasta al dente, usually only about 5 minutes. You want it to be softened but not fully cooked. Drain and rinse, the toss with 2 tbsp of olive oil. Store in a tupperware (this can be made up to 24 hours in advance).
When you are ready to make your foil packets, make sure your campfire is nice and hot (you can also use a grill instead).
Using grill-safe heavy duty foil, tear off a large square. Put a handful of the al dente pasta in the middle. Top with a large serving spoon-ful of the bruschetta (~1/2 a cup) and 6 frozen shrimp. Sprinkle with mozzarella or an Italian cheese blend.
Carefully fold up the sides of the foil and squeeze them together so that it makes a sort of point at the top.
Cook for 12 - 14 minutes, occasionally moving the packets to different locations over the campfire grill with the tongs(some areas are hotter than others, so it helps them cook more evenly when you switch their positions).
Use the tongs to open us the top and peek inside. They are done when the shrimp are hot and the cheese on top is completely melted.
Remove from fire and place the foil packet on top of a plate (I like using real ceramic plates rather than paper).