1

In a large skillet over medium-low heat melt the butter and let it foam and bubble, until it smells nutty and starts to brown, stirring often. This should take about three to five minutes.

2

Add the garlic and chili flakes and cook for one minute. Add the shrimp and toss with the butter sauce, stirring occasionally, until cooked through, about four minutes, depending on size.

3

Reduce the heat to low and add the lemon juice and parsley and stir through. Remove from the heat and transfer to a serving bowl.

4

Serve the shrimp with toast, spooning the sauce over each slice. Enjoy!

5

Notes: Gluten-free: use gluten-free bread. More flavour: fry the bread in olive oil in a separate pan until browned.