Warm toasted ciabatta bread topped with roasted shrimp and lemony tarragon-shallot butter. —Riley Wofford
4 to 6
shrimp, peeled and deveined
Freshly ground black pepper
sticks unsalted butter, at room temperature
shallots, roughly chopped
garlic cloves, peeled
lemon, zested and juiced
fresh tarragon leaves
(1 pound) loaf ciabatta bread, cut in half horizontally
In This Recipe
Preheat the oven to 400°F. Toss the shrimp with the olive oil and arrange on a large rimmed baking sheet. Season with salt and pepper. Roast for 8 to 10 minutes, until cooked through.
Combine the butter, shallots, garlic, lemon zest, lemon juice, vinegar, and tarragon in the bowl of a food processor and process until smooth. Season with salt and pepper, to taste.
Spread the butter mixture over the cut sides of the bread and place, buttered side up, on a large rimmed baking sheet. Bake for 10 to 12 minutes, until the butter is melted and golden brown. Arrange the shrimp over the top, then cut the bread into 1-inch thick slices and serve.