Ingredients

• 1 garlic clove, unpeeled
• 1/2 cup extra-virgin olive oil
• 1 baguette, sliced into 1/2-inch-thick slices
• 1/4 cup extra-virgin olive oil
• 1/2 clove garlic, finely sliced
• 1 whole dried gundillas chile*
• 1 pound medium shrimp, peeled, tails left intact, and deveined
• Juice of 1/2 lemon
• 1 teaspoon fresh parsley, chopped
• *Hot chile pepper. Red pepper flakes are a good substitute—use a pinch (1/8 teaspoon).

Instructions

1. Preheat oven to 350°F.
2. Wrap garlic clove in foil and roast until soft, 30 to 35 minutes. Unwrap and let cool. Peel cloves and place in blender. Add olive oil and blend until emulsified.
3. Spread baguette slices on baking sheet. Lightly brush each slice with roasted garlic oil. Bake until golden brown, 13 to 15 minutes.
4. Cook shrimp: In large non-stick pan over moderately high heat, heat olive oil until hot but not smoking. Add garlic and chile and sauté until garlic begins to turn golden brown around edges, 3 to 4 minutes. Add shrimp and sauté in 2 batches, turning, until golden brown and just cooked through, 2 to 3 minutes. Transfer to large bowl, sprinkle with lemon juice, and toss with parsley. Serve warm with garlic toasts.
5. In large non-stick pan over moderately high heat, heat olive oil until hot but not smoking. Add garlic and chile and sauté until garlic begins to turn golden brown around edges, 3 to 4 minutes. Add shrimp and sauté in 2 batches, turning, until golden brown and just cooked through, 2 to 3 minutes. Transfer to large bowl, sprinkle with lemon juice, and toss with parsley. Serve warm with garlic toasts.