National Shrimp Scampi Crostini

Ingredients

• •baguette, sliced into 1/2-inch thick pieces
• •1/4 cup olive oil
• •1/2 lb medium shrimp, peeled and deveined
• •tablespoons unsalted butter
• •cloves garlic, minced
• •1/4 cup dry white wine (such as Pinot Grigio)
• •tablespoon fresh lemon juice
• •1/4 teaspoon red pepper flakes
• •tablespoons fresh parsley, chopped
• •tablespoon fresh chives, finely snipped
• •Salt and freshly ground black pepper to taste

Prep Steps

1. 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and arrange on a baking sheet. Toast for 8 minutes
2. 2minutes, or until golden brown and crisp. Set aside.\n
3. 3In a large skillet, melt the butter over medium heat. Add the minced garlic and red pepper flakes, and sauté for about 30 seconds until fragrant. Do not let the garlic brown.\n
4. 4Add the shrimp to the skillet and cook for 2 minutes
5. 5minutes per side, until pink and opaque. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Cook for 1 minute until the sauce has slightly reduced.\n
6. 6Remove the skillet from the heat and stir in the chopped parsley and chives. Season the shrimp mixture generously with salt and pepper to taste.\n
7. 7Spoon 2
8. 8pieces of the scampi shrimp mixture onto each toasted crostini slice. Serve immediately while the shrimp is still warm.