Broiled Garlic Butter Shrimp with Lemon Aioli Recipe

Ingredients

Aioli :

Shrimp and Bread :

6 tablespoons butter
2 tablespoons Worcestershire sauce
1 teaspoon crushed red pepper flakes
3 cloves garlic, finely chopped
16 slices (1/2 inch thick) baguette
1 lb uncooked deveined peeled extra-large shrimp (16 to 20 shrimp), with tails left on
1 tablespoon finely chopped fresh Italian (flat-leaf) parsley leaves

PREP TIME 20m	COOK TIME 20m	TOTAL TIME 40m
YIELD 8 servings

In small bowl, beat Aioli ingredients; set aside.
Spray 18x13-inch rimmed baking pan with cooking spray.
Position oven rack 4 inches from broiling element.
Set oven control to broil.
In 1-quart saucepan, melt butter over medium heat.
Remove from heat; stir in Worcestershire sauce, pepper flakes and 3 cloves chopped garlic.
Brush baguette slices on both sides with about 2 tablespoons of the butter mixture; place on baking pan.
Broil 3 to 4 minutes, turning once, until toasted.
Transfer to serving bowl or platter.
Add shrimp to same baking pan.
Pour remaining butter mixture over shrimp; carefully toss to coat.
Broil shrimp 4 to 6 minutes or until shrimp are pink and firm; transfer to serving platter or bowl.
Sprinkle with parsley.
Serve shrimp with bread and aioli.