Sheet Pan Shrimp Scampi

• 6 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons lemon zest
• 4 garlic cloves, minced
• 1 small baguette
• 3 tablespoons grated parmesan cheese
• 2 lbs large peeled deveined shrimp
• 1 (12 ounce) bag frozen cauliflower rice, thawed
• 2 tablespoons fresh parsley
• 1 lemon, sliced

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a small saucepan, melt the butter over low heat. Stir in the salt, pepper flakes, lemon zest and garlic. Remove from heat and let cool slightly.
3. Cut the baguette to open it up and then cut each half in half. Place the four pieces onto on side of the baking sheet. Brush with a bit of that garlic butter mixture and then top with the parmesan.
4. In a large bowl, toss together the shrimp with the remaining garlic butter sauce. Pour out onto one side of the baking sheet.
5. Place the cauliflower rice in the middle of the baking sheet and season lightly with salt and pepper.
6. Roast until the shrimp is bright pink and the bread has slightly browned, about 12 to 15 minutes. Remove from the oven and garnish with parsley. Serve with lemon sliced.

unsalted butter, olive oil, salt, red pepper, lemon zest, garlic, baguette, parmesan cheese, shrimp, cauliflower rice, fresh parsley, lemon

Taken from www.food.com/recipe/sheet-pan-shrimp-scampi-536845 (may not work)