¾ lb. raw large shrimp, peeled and deveined
¾ tsp kosher salt
1 tsp minced fresh ginger
2 garlic cloves, minced
1 small jalapeno, seeded and minced (optional)
2 tsp olive oil
¼ cup dry white wine
¼ cup chopped fresh parsley
2 Tbsp. unsalted butter
Toasted baguette slices
Quarter shrimp by halving lengthwise and then crosswise. Place in a colander, and sprinkle with salt. Massage shrimp with salt; let stand in sink 5 minutes. Rinse shrimp; shake colander to remove excess water. (You’ll want a little residual water).
Transfer shrimp to a bowl; toss with ginger, garlic, and jalapeno. Heat oil in a medium skillet over medium heat until it shimmers. Add shrimp mixture; cook stirring occasionally, until just cooked through, about 3 minutes. Add wine and cook stirring occasionally until half of wine has evaporated, about 2 minutes. Stir in parsley and butter; cook until butter melts. Spoon over toast.