RUSTIC SHRIMP TOASTS

Rustic Shrimp Toasts image

Provided by @MakeItYours

Number Of Ingredients 10

1 lb. large shrimp, peeled, deveined, rinsed, patted dry, halved lengthwise
4 scallions, cut into 1" pieces
3 Tbsp. drained capers
1 tsp. crushed red pepper flakes
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
½ cup plus 2 Tbsp. store-bought or homemade aioli
4 half-inch-thick slices country-style bread
2 Tbsp. extra-virgin olive oil
⅓ cup coarsely chopped parsley leaves
2 lemons, cut into wedges

Steps:

Heat broiler (set to low if you have that option). Mix shrimp, scallions, capers, red pepper flakes, salt, and ½ cup aioli in a medium bowl to combine. Spread bread slices with remaining 2 Tbsp. aioli.
Arrange shrimp, cut side down, in a snug, even layer on bread, all the way to the edges. Pack capers and scallions on, under, and between shrimp-wherever they will fit. Press shrimp mixture into the bread to ensure good contact. Place on a plate and chill at least 10 minutes and up to 30 minutes (this will help shrimp better adhere to bread).
Heat 1 Tbsp. oil in a large ovenproof skillet over high. Cook 2 toasts, bread side down, 15 seconds, then transfer skillet to oven. Broil, watching toasts carefully, until golden and crisp in spots and shrimp turn pink and curl slightly, 5-7 minutes. (Broiler heat varies widely, so check on toasts every minute or so.) Transfer toasts to a cutting board. Repeat with remaining 1 Tbsp. oil and 2 toasts.
Cut each toast in half and transfer to a platter. Sprinkle with parsley and serve with lemon wedges for squeezing over.