INGREDIENTS
2 TBSP. unsalted butter
1 1/2 lbs. large shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
2 tomatoes, diced
4 cloves garlic, minced
1/4 cup mayonnaise
1 TBSP. fresh lemon juice
1 tsp. fresh lemon zest
1 cup shredded mozzarella, divided
1/2 cup freshly grated Parmesan, divided
1 loaf ciabatta, halved lengthwise
Chopped fresh parsley, for garnish
DIRECTIONS
Preheat oven to 375-degrees.
In a large skillet over medium heat, melt butter.
Add shrimp and season with salt and pepper.
Cook until pink and cooked through, 3 to 4 minutes.
Stir in tomatoes and garlic and cook until fragrant, 1 minute more.
Remove from heat and when cool enough to handle, chop into bite-size pieces.
Transfer to a large bowl and mix with mayo, lemon juice and zest, 1/2 cup mozzarella and 1/4 cup Parmesan cheese.
Season with more salt and pepper.
Spread shrimp mixture onto bread and top with remaining mozzarella and Parmesan cheeses.
Bake until bread is crispy and cheese is bubbly and golden, 18 to 20 minutes.
Garnish with parsley and slice.
