Shrimp Scampi with Garlic Toasts

Ingredients

• 0.8 cup chicken broth dry white low-sodium
• 8.5 inch thick crusty bread 
• 0.3 cup chives fresh chopped
• 0.3 cup parsley fresh chopped
• 5 cloves garlic chopped
• 0.5  juice of lemon grated for serving
• 4 servings kosher salt 
• 3 tablespoons olive oil extra-virgin
• 1 pinch pepper flakes red
• 1.3 pounds shrimp deveined peeled
• 3 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• broiler
• slotted spoon

Directions

1. Preheat the broiler.
2. Heat the olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat.
3. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat.
4. Brush both sides of the bread with some of the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls.
5. Place the skillet with the remaining garlic mixture over high heat.
6. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice.
7. Transfer to the broiler and cook until the shrimp are pink, about 3 minutes.
8. Transfer the shrimp with a slotted spoon to the bowls.
9. Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives.
10. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp.
11. Serve with lemon wedges.
12. Photograph by Antonis Achilleos