POSTED ON Saturday, June 27, 2020   |   RECIPES


10 Large cooked and deveined shrimp, 16/20 count, tails removed
4 oz. (half of an 8 oz. tub) plus 1 T. Land O Lakes® Butter with Canola Oil, divided
2 T. sriracha sauce
2 Cloves fresh garlic, finely minced
10 slices French bread, sliced 3/4″ thick
1 c. freshly grated Parmesan (Buy a wedge at the deli, it’s so much better than the already-grated kind from the can!)
Freshly ground black pepper
Chopped fresh Italian parsley
Fresh lemon wedges


Rinse the shrimp and then place them on a paper towel-lined plate to dry. Press another paper towel lightly onto the top to remove excess moisture. Set aside.

In a small bowl, combine 4 ounces (just eye up half of the tub, there’s no need to measure it out) of the Land O Lakes® Butter with Canola Oil, sriracha, and garlic. Mix until thoroughly combined. Depending on the sriracha you use and your preference for it, you may want to use less or more. Adjust accordingly. Spread both sides of each of the bread slices with the sriracha garlic butter. It may seem like alot, but use it all. It makes for luxuriously buttery toasts! Place bread slices on a large roasting pan and broil one side only, until bread is toasted. Remove pan from oven and turn each slice of bread over, so that the toasted side is on the bottom.

Place the remaining tablespoon of Land O Lakes® Butter with Canola Oil onto a dinner plate, and microwave for a few seconds to melt. Add the shrimp and toss to evenly coat. Place one shrimp onto each bread slice. Sprinkle with fresh Parmesan and freshly ground black pepper. Place toasts under the broiler again, and cook until bread is toasted and the cheese is melted. Remove from oven and let sit a couple minutes before serving. Sprinkle with parsley and serve with fresh lemon wedges for squeezing over the top.