Ingredients
5 large garlic cloves
Coarse kosher salt
8 ounces crusty bread, preferably dry or stale, cut into 1- to 1½-inch thick slices, halved if large
1 pound large, shelled and deveined shrimp, tails on or off (fresh or defrosted)
5 slices of bacon (about 4 ounces), sliced into matchsticks
1 (15-ounce) can cannellini beans, drained
1/2 small lemon, very thinly sliced
1 teaspoon red-pepper flakes
1/2 teaspoon black pepper
1/3 cup extra-virgin olive oil
Directions
1
Heat the oven to 450 degrees. Finely chop the garlic, and run the flat of the knife over the garlic bits to smash them. Sprinkle a generous pinch of salt over the garlic and continue to chop and smash, until the garlic is a coarse paste. Spread the paste on one side of each piece of bread, then rub the unseasoned side of the bread over the cutting board to wipe up any remaining garlic. Put the bread into a large mixing bowl.
2
Add the shrimp, bacon, beans, lemon, red pepper, black pepper, ½ teaspoon salt and the olive oil to the bowl. Fold to evenly combine. Pour everything onto a parchment-lined sheet pan and spread out evenly. Roast until the shrimp are curled and pink and the bread is golden and toasted around the edges, 14 to 15 minutes. Serve in shallow bowls.