Ingredients:

  • 1 lb Large Shrimp (21/25 count), peeled and deveined, tails removed
  • 0.5 tsp Baking soda
  • 1 tsp Kosher salt
  • 2 tbsp Avocado oil
  • 4 tbsp Unsalted butter
  • 6 cloves Garlic, finely minced
  • 0.5 tsp Red pepper flakes
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Fresh parsley, finely chopped
  • 1 French Baguette, sliced into 1/2 inch rounds
  • 2 tbsp Olive oil
  • 0.25 cup Whipped cream cheese

Instructions:

  1. Toss the 1 lb large shrimp with 0.5 tsp baking soda and 1 tsp kosher salt in a bowl.
  2. Rinse the shrimp thoroughly under cold water and pat them until bone-dry with paper towels.
  3. Brush baguette slices with olive oil and toast at 400°F until golden and crisp.
  4. Heat avocado oil in a large skillet over high heat until shimmering. Add shrimp in a single layer and sear for 1-2 minutes per side. Remove shrimp from the pan while slightly translucent in the center.
  5. Lower heat to medium. Add butter to the skillet. Once melted, add minced garlic and red pepper flakes, cooking for 30-60 seconds until fragrant but not browned.
  6. Stir in lemon juice and parsley. Return shrimp to the pan briefly to coat in the garlic butter emulsion.
  7. To assemble, spread a thin layer of whipped cream cheese on each toasted crostini, top with one shrimp, and drizzle with remaining garlic butter from the pan.