Ingredients

The following ingredients have 4 Servings
  • 1/2 baguette (sliced on the bias (or enough for serving))
  • 3 tablespoons extra virgin olive oil
  • 4 tablespoons unsalted butter (melted)
  • 1 tablespoon fresh-squeezed lemon juice
  • 3 medium garlic cloves (minced)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 - 2 pounds large or extra large shrimp (peeled and deveined (see notes))
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons flat-leaf parsley (chopped)
  • Lemon wedges (for serving)

Instruction

  • Preheat the oven to 450. Line a large sheet pan with foil. Cover half of the pan with slices of baguette.
  • In a medium-sized bowl, whisk together the olive oil, butter, lemon juice, garlic, salt and pepper. Brush liberally onto the bread, then sprinkle the cheese evenly over the tops.
  • Add the shrimp to the bowl with the butter mixture, tossing to combine. Spread shrimp in a single layer on sheet pan, next to the bread. Drizzle any leftover liquid over the shrimp. (Note: if a lot of liquid makes its way over to the bread side of the sheet pan, the bottoms might get soggy. Avoid drizzling too close to the center, and don’t tilt the pan when you place it in the oven).
  • Cook for 10-12 minutes, until shrimp are cooked and the bread is toasted. Top with chopped parsley and serve with lemon wedges.