A delightful twist on the classic shrimp po'boy, featuring garlic butter shrimp served on toasted bread.
Season the shrimp with salt, pepper, and cayenne pepper in a bowl.
Ensure the shrimp is evenly coated with the seasoning for consistent flavor.
Heat butter and olive oil in a skillet over medium heat.
Combine butter and oil to prevent the butter from burning.
Add garlic to the skillet and sauté until fragrant.
Avoid browning the garlic to maintain its sweet flavor.
Pour in the white wine and let it reduce by half.
Scrape the bottom of the skillet to incorporate all the flavors.
Add the shrimp, lemon juice, and lemon zest to the skillet and cook until the shrimp turn pink.
Cook the shrimp just until pink to avoid overcooking.
Stir in parsley and basil, then remove from heat.
Adding herbs at the end preserves their fresh flavor.
Slice the baguette and toast it lightly.
Toast the bread to enhance its texture and flavor.
Assemble the sandwich by spooning the shrimp mixture onto the baguette and sprinkling with parmesan cheese.
Serve immediately to enjoy the dish at its best.
