The key to this dish lies in selecting the right ingredients that bring fresh, vibrant flavors without complicating the process. Growing up, my mom always emphasized the importance of quality basics, and I carry that forward in my kitchen. For the shrimp, I prefer wild-caught if possible, but thawed frozen shrimp work just as well. Fresh garlic and good-quality bread make a huge difference too — I often use a crusty baguette or rustic Italian loaf. If you want to customize, I’ve included some substitution ideas below.

• 1 baguette or rustic Italian bread loaf (about 12 inches)
• 1/2 pound medium shrimp, peeled and deveined
• 4 tablespoons unsalted butter, softened
• 3 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (optional)
• 1 teaspoon lemon juice
• Salt and pepper, to taste

Substitutions: Instead of mozzarella, you can use provolone or Monterey Jack for a different cheese profile. For a dairy-free option, try a plant-based cheese and olive oil instead of butter. If shrimp isn’t your favorite, thinly sliced cooked chicken or even sautéed mushrooms make great alternatives.