Make the bread:
Brush the bread with 1 tablespoon of the oil. Heat the Cravings grill pan over medium fry heat. Grill the bread, oiled side down, until grill marks form, 6-8 minutes. Remove to a plate then rub the cut garlic clove, cut side down, all over the bread.
Make the shrimp:
Season the shrimp on all sides with ½ teaspoon of the salt and pepper. Heat 2 tablespoons of the oil in a large nonstick skillet (Cravings) over medium-high heat. Add the shrimp and cook, not moving, until they just begin to turn opaque, 1 minute per side. Remove the shrimp to a plate (leave any liquid in the pan) and remove the skillet from the heat to cool for 2 minutes. Return the skillet to medium-low heat, add 1 tablespoon olive oil to the pan, then add the garlic and jalapeño and cook, stirring, until fragrant but not browned, 1-2 minutes. Add the wine and remaining ½ teaspoon salt, raise the heat to medium-high and cook, stirring, until the wine reduces by half, 2 minutes. Gradually whisk in the butter until the sauce thickens slightly.. Return the shrimp to the pan, then add the lemon juice and zest and cook, shaking the pan, until the shrimp turn bright pink, 1-2 minutes. Season with salt and pepper.
Arrange each slice of bread on a plate, cut in half if desired for easier serving, then spoon some of the shrimp and sauce over the bread. Garnish with parsley.
