Preheat your oven to 375°F (190°C). Slice your crusty bread in half lengthwise and spread garlic butter across the cut sides.

Place the bread on a baking sheet and bake for 8-10 minutes until golden brown and crispy.

In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for 30 seconds.

Introduce the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.

In the same skillet, add another tablespoon of butter and white wine (or chicken broth). Let it simmer for 2 minutes.

Mix in lemon juice and red pepper flakes, and simmer for another minute.

Return the cooked shrimp to the skillet, tossing them in the sauce to coat fully for about 1 minute.

Serve the shrimp and sauce in bowls alongside the crispy garlic bread for dipping.