In a bowl combine the shrimp and pesto and let marinate.
1 loaf of Italian, French or Ciabatta bread
1/2 cup olive oil
5 garlic cloves, chopped
1/2 cup fresh parsley, chopped
1 T. fresh lemon juice
Kosher salt and pepper
Preheat oven to 400 degrees. Cut a loaf of bread lengthwise. Set aside.
In a small saucepan heat 1/2 cup extra virgin olive oil over medium heat. Add chopped garlic and parsley and let sizzle for 30 seconds to one minute, keeping an eye on it to ensure garlic doesn't burn. Remove oil from heat and use a brush to spread the mixture evenly over both sides of bread.
Bake in oven for 10-12 minutes until hot and crispy. Drizzle fresh lemon juice over immediately, sprinkle with salt and pepper, cut into wedges and serve.
Recipes by Sarah Lang