Ingredients:

  • 1 French baguette (340g), sliced into ½ inch rounds
  • 3 tbsp extra virgin olive oil
  • 1 clove garlic, peeled and halved
  • 1 cup unsalted butter, cubed and chilled
  • ¼ cup seafood stock with lemon juice
  • ½ tsp kosher salt
  • ¼ tsp white pepper
  • 1 lb large shrimp, peeled and deveined, tail-on
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Arrange the baguette slices on a baking sheet and brush the tops lightly with 3 tbsp extra virgin olive oil.
  3. Toast in the oven for 5–7 minutes until the edges are golden brown and the centers are firm.
  4. Immediately remove the toasts from the oven and rub the cut side of the halved garlic clove over each warm slice.
  5. Pat the 1 lb shrimp thoroughly dry with paper towels.
  6. In a saucepan over low heat, melt 2 tablespoons of the butter; gradually whisk in the remaining chilled butter, one cube at a time, to create an emulsion.
  7. Stir in the ¼ cup seafood stock with lemon juice, ½ tsp kosher salt, and ¼ tsp white pepper, keeping the heat very low so the butter shimmers but does not bubble.
  8. Gently slide the shrimp into the butter and cook for 2–3 minutes per side until they turn a soft, opaque pink and form a gentle 'C' shape, reaching an internal temperature of 145°F (63°C).
  9. Remove shrimp from the pan and drain on a paper towel for 10 seconds.
  10. Place one shrimp on each toasted baguette slice.
  11. Drizzle a small amount of the remaining butter from the pan over the shrimp and garnish with 1 tsp lemon zest and 2 tbsp chopped fresh parsley.