This version of shrimp toast is inspired by my time at Zuni Café, where I made late-night snacks using unsold shrimp and leftover bread that practically begged me to toss them with aioli and whatever else I could squirrel away. They’re equally great as an appetizer or as a main dish.
Some practical stuff: Don’t skimp on the lemon here. Juice these babies up! The tart juice is necessary to cut all the richness. Watch these toasts carefully while they broil; they can go from perfectly cooked to too crisp in a snap. Also, try making your own aioli (garlic mayonnaise) here—it really makes a difference. But, store-bought, sugar-free garlic mayonnaise will work too.
lb. large shrimp, peeled, deveined, rinsed, patted dry, halved lengthwise
scallions, cut into 1″ pieces
Tbsp. drained capers
tsp. crushed red pepper flakes
tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
cup plus 2 Tbsp. store-bought or homemade aioli
half-inch-thick slices country-style bread
Tbsp. extra-virgin olive oil
cup coarsely chopped parsley leaves
lemons, cut into wedges