Instructions

1. Preheat oven to 425°F. Thinly slice baguette and place slices on a lightly greased large baking sheet. Brush slices with oil. Bake 10 minutes or until browned and crisp. Cool completely.
2. Meanwhile, stir together cream cheese, mayonnaise, 1 Tbsp parsley, chives, lemon zest, and garlic. Spread mixture over cooled crostini.
3. Toss shrimp with seasoning. Melt 2 Tbsp butter in a large nonstick skillet over medium-high heat. Add half of shrimp; cook 2 minutes per side or until shrimp just turn pink. Remove shrimp from skillet.
4. Repeat process with 2 Tbsp butter and remaining shrimp.
5. Add remaining ¼ cup butter and Worcestershire sauce to skillet. Grate zest and squeeze juice from lemon into skillet. Cook 5 minutes or until sauce is slightly thickened; stir in 3 Tbsp parsley. Return shrimp to skillet; toss.
6. Spoon shrimp and sauce over cheesy crostini.