Shrimp with garlic, lemon and parsley

Ingredients:

• 0.6 kg large shrimp, peeled and deveined, do not remove tails
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 5 cloves garlic, chopped
• A pinch of red pepper flakes
• 8 slices of bread (with crust) 1 cm thick.
• 3/4 cup dry white wine or low-salt chicken broth
• Grated zest and juice of half a lemon + lemon wedges for serving
• 1/3 cup chopped fresh parsley
• 1/3 cup chopped fresh chives

Preparation:

1. Preheat oven to grill mode.
2. In a large oven-safe skillet, heat the olive oil and 2 tablespoons of butter over medium heat. Add the garlic, 1/2 teaspoon of salt, and red pepper flakes and cook for 1-2 minutes; remove from heat. Brush both sides of the bread slices with the garlic mixture and arrange them on a baking sheet. Toast the bread in the oven for about 1 minute per side. Divide the toasts among four plates.
3. Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss, then add the wine, lemon zest, and juice. Transfer the skillet to the oven and broil until the shrimp are pink, about 3 minutes. Transfer the shrimp to plates with a slotted spoon.
4. Return the pan to high heat and simmer the remaining liquid until slightly thickened, 1 to 2 minutes. Add the parsley and chives. Stir in the remaining 1 tablespoon butter and simmer for another 1 to 2 minutes; pour the sauce over the shrimp. Serve with lemon wedges.