In a resealable bag, combine extra virgin olive oil, fresh lemon juice, chopped parsley, minced garlic, black pepper, and red pepper flakes. Seal the bag and shake gently to mix the ingredients well.

Add the peeled and deveined shrimp into the marinade bag, ensuring each shrimp is evenly coated. Seal the bag again and place it in the refrigerator to marinate for 15-20 minutes.

Preheat your grill to high heat, around 450°F. Oil the grates thoroughly with a paper towel dipped in oil.

Pour the leftover marinade from the bag into a small saucepan and bring it to a boil over medium heat. Simmer for about 2 minutes to eliminate bacteria.

Thread the marinated shrimp onto skewers, leaving space between each piece for even cooking.

Place the skewered shrimp on the preheated grill and cook for 2-3 minutes on each side.

Brush slices of baguette-style bread with extra olive oil and grill for 1-2 minutes per side until golden brown.

Plate the grilled shrimp alongside the crispy toasted bread and drizzle the garlic sauce over the top.