Scampi di Mare Crostini

Ingredients

• 1 baguette, sliced diagonally into 1/2-inch thick pieces
• 1/4 cup extra virgin olive oil, plus more for brushing
• 1 pound large shrimp (21/25 count), peeled and deveined
• 4 cloves garlic, minced
• 1/4 cup dry white wine (such as Pinot Grigio)
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon red pepper flakes
• 1/4 cup unsalted butter, cut into small cubes
• 1/4 cup finely chopped fresh parsley
• Salt and freshly ground black pepper to taste

Method

1. Preheat oven to 375°F (190°C). Brush both sides of the baguette slices lightly with olive oil and arrange on a baking sheet. Toast for 8 minutes
2. minutes, or until golden brown and crisp. Set aside.
3. In a large skillet, heat the 1/4 cup of olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
4. Add the shrimp to the skillet and cook for 1 minutes
5. minutes per side until they just begin to turn pink.
6. Deglaze the pan by pouring in the white wine and lemon juice. Bring to a simmer and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
7. Remove the skillet from the heat. Stir in the cubes of butter, one at a time, until the sauce is emulsified and glossy.
8. Stir in half of the chopped parsley. Season the shrimp and sauce generously with salt and pepper.
9. To assemble, spoon a generous amount of the shrimp and scampi sauce onto each toasted crostini.
10. Garnish with the remaining fresh parsley. Serve immediately.