Prep Time: 10 min. • Cook Time: 15 min.
Preheat oven to 350°F.
Cut the bread into 5-inch lengths then cut each length into 4 wedges. Place the wedges on a sheet pan and drizzle generously with 2 tablespoons of olive oil. Place in oven and toast until light brown and crispy, 10-15 minutes.
Increase oven heat to 500°F.
Peel and thinly slice the garlic. Juice the lemon. Chop the parsley. Peel and devein the shrimp.
In an oven proof baking dish, combine ¼ cup olive oil, paprika, crushed red pepper, salt, pepper, lemon juice and chopped garlic. Stir and place in oven, bake until fragrant and bubbly. Add the shrimp and parsley and toss to combine. Return to the oven and roast until the shrimp turn pink and curl, stirring once, about 7-10 minutes.
Serve with the toasted baguette.