Grilled Garlic And Lemon Shrimp Over Baguette

1) If you’re using bamboo skewers, soak in water for 20 minutes. You will need 16-20 depending on how large your shrimp are – or use metal skewers. To thaw frozen shrimp: place in a large colander and allow cold water to slowly run into colander, over shrimp and down drain. Once thawed, peel shrimp and allow to drain in colander. Put drained shrimp into a dry bowl. Toss with olive oil, salt, and pepper. Skewer 2 shrimps per skewer. Refrigerate.
2) Put all garlic lemon butter sauce ingredients into a microwavable dish. Refrigerate. Cut baguette in half lengthwise.
3) When you’re ready to cook, preheat the grill. Microwave the sauce ingredients until just melted and stir. Set aside.
4) Grill the bread on both sides until you have grill marks on them and then cut in half on a diagonal (so that you have 6-inch segments), set aside. Grill the shrimp for 2-3 minutes per side or until bright pink.
5) To serve, place two shrimp skewers in a criss cross over a piece of grilled bread and generously baste with the lemon garlic butter mixture. Garnish with chopped parsley and lemon wedges.