# Components:
→ Seafood
01 - 14 oz large shrimp, peeled and deveined
→ Bread
02 - 4 slices rustic sourdough or Italian bread
→ Aromatics & Herbs
03 - 3 cloves garlic, finely minced
04 - 2 tablespoons fresh parsley, chopped
→ Oils & Spices
05 - 3 tablespoons Calabrian chili oil
06 - 2 tablespoons extra-virgin olive oil
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon freshly ground black pepper
09 - Zest of 1 lemon
→ Garnish
10 - Lemon wedges, for serving
# Directions:
01 - Preheat oven to 400°F. Place bread slices on a baking sheet, brush with 1 tablespoon olive oil, and toast in the oven for 6 to 8 minutes until golden and crisp.
02 - While bread toasts, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to brown.
03 - Add shrimp to the skillet. Season with salt and pepper. Sauté for 2 to 3 minutes until shrimp just turn pink.
04 - Reduce heat to medium-low. Stir in Calabrian chili oil and lemon zest, tossing shrimp to coat evenly. Cook for another minute, then remove skillet from heat.
05 - Pile garlicky chili shrimp onto toasted bread slices. Sprinkle with chopped parsley and serve immediately with lemon wedges.
