Creamy garlic shrimp toast

Butterfly large shrimp by cutting them in half with the knife parallel to the board.

In a bowl, season the shrimp with cayenne, smoked paprika and plenty of crushed or minced garlic and stir to coat.

Cover with plastic and refrigerate until needed.

Zest a lemon with a microplane, then juice one half; chop the parsley and measure the cream.

Slice the French bread three quarters of an inch to an inch thick and trim off most of the crust.

Melt whole butter in the microwave, skim off the foam and spoon off the golden butterfat, leaving the whey behind.

Toast the bread in about four tablespoons of clarified butter in a pan over medium heat until golden brown on both sides; set aside.

Remove any crumbs, add a few more tablespoons of clarified butter and heat over high until it just smokes.

Spread the shrimp in the pan with tongs and sear about one minute without stirring; add the lemon zest.

Add the lemon juice and cream, stir and scrape to deglaze, and boil to reduce and thicken 1.5 to 2 minutes, until the shrimp is cooked.

Turn off the heat, stir in the parsley, and check the seasoning.

Pile the shrimp on the toast, spoon over the sauce and finish with a little parsley.