Daphne Oz's Spicy Garlic Butter Shrimp with Tomato Toast
- For the Garlic Shrimp:
- 3 tablespoons Unsalted Butter
- 2 tablespoons Extra Virgin Olive Oil
- 5 Garlic cloves (peeled and smashed)
- 1 tablespoon Dried Chile Flakes
- 24 medium Shrimp (peeled and deveined)
- 1/3 cup Dry White Wine
- juice of 1/2 a Lemon
- 2 tablespoons fesh flat-leaf Parsley (chopped)
For the Tomato Toast:
- 1 small Ciabatta loaf
- 2 Garlic cloves (peeled and smashed)
- 2 very ripe Tomato
- 1/4 cup Extra Virgin Olive Oil
- Sea Salt
For the Sandwiches:
- 1 Avocado (pitted; peeled and thinly sliced)
- Sea Salt
- 1/2 cup fresh Pomegranate Seeds (optional)
- 1 Lemon (cut into 4 wedges)
- For the Garlic Shrimp: In a large skillet over medium heat, heat the butter and oil until oil glistens. Add the garlic and chile flakes and cook for 1 minute, stirring frequently with a wooden spoon so that the garlic doesn't burn. Just as garlic begins to turn golden, add the shrimp and cook 2 minutes on one side. Flip the shrimp and add the wine; cook, uncovered, 2 to 3 minutes, or until the wine has reduced. The shrimp are cooked when they are pink all over and the centers have just turned from translucent to opaque. Be careful not to overcook them, or they will be rubbery.
- Toss the shrimp in a medium bowl with a squeeze of lemon juice and the parsley.
- For the Sandwiches: To assemble and serve the sandwiches, layer the avocado slices over each piece of tomato toast. Top with 6 shrimp. Spoon some of the garlic butter on top, season with sea salt, and sprinkle with pomegranate seeds, if desired, for a burst of sweetness. A squeeze of fresh lemon juice will brighten the dish just before serving.
- For the Tomato Toast: Split the loaf in half lengthwise and place on a sheet pan under the broiler until the top is just turning golden brown.
- Rub each half thoroughly with a garlic clove. Cut the tomatoes in half, and gripping one tomato half so the opening faces away from palm, rub the inside of the bread loaf thoroughly with tomato. Use all the tomato halves, making sure to squeeze plenty of tomato juice to soak the insides of the loaf.
- Place the toast under the broiler again, crust side down, and allow to warm through and crisp slightly (some areas can get a little bit dark, but avoid lots of black char).
- Cut the toast into serving sizes and plate. Drizzle with oil and sprinkle with salt.