Preheat the oven to 450. Line a large sheet pan with foil. Cover half of the pan with slices of baguette.
In a medium-sized bowl, whisk together the olive oil, butter, lemon juice, garlic, salt and pepper. Brush liberally onto the bread, then sprinkle the cheese evenly over the tops.
Add the shrimp to the bowl with the butter mixture, tossing to combine. Spread shrimp in a single layer on sheet pan, next to the bread. Drizzle any leftover liquid over the shrimp. (Note: if a lot of liquid makes its way over to the bread side of the sheet pan, the bottoms might get soggy. Avoid drizzling too close to the center, and don’t tilt the pan when you place it in the oven).
Cook for 10-12 minutes, until shrimp are cooked and the bread is toasted. Top with chopped parsley and serve with lemon wedges.
Notes
To save time, I purchase shrimp that’s already peeled and deveined. The tails are still on, so that’s how I usually roast them. You can remove the tails while eating or while preparing the ingredients. If you plan to serve the shrimp on the bread or in pasta, definitely remove them first!I prepared this recipe with both large and extra large shrimp (26/30 count & 31/40 count). The cooking time was approximately 10-11 minutes each time. Jumbo shrimp might take an extra 1-2 minutes, and would be great in this recipe. Medium shrimp will probably take somewhere between 6-9 minutes. I don’t recommend using small shrimp.You can substitute a different bread for the baguette if you prefer, but if possible make it a nice artisan bakery bread! You're worth it.