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Combine shrimp, garlic, salt, pepper, red pepper and lemon zest, and chill 1 hour.
Preheat oven to 425˚F.
Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan. Add shrimp and cook to just opaque and firm, 2 minutes, add vermouth or wine and lemon juice, swirl in butter, and add half the parsley.
Line a baking sheet with foil and arrange 4 planks of bread.
Lightly toast bread, 3-5 minutes, then top with shrimp and cheeses and bake to brown and bubbly, about 12 minutes more. Top with remaining parsley.