Garlic Shrimp with Paprika Toast and Tomato-Bean Salad | Publix Super Markets

Ingredients

• 1 loaf Bakery Cuban (or crusty) bread, sliced
• 6 cloves garlic, finely chopped
• 1/4 cup Italian parsley, finely chopped
• 1/2 cup roasted red peppers, coarsely chopped
• 1 lemon, for zest/juice
• 2 tablespoons unsalted butter
• 5 tablespoons olive oil, divided
• 1 1/2 teaspoons smoked paprika, divided
• 1/2 teaspoon crushed red pepper
• 1 lb large peeled/deveined shrimp, tails removed
• 3 teaspoons capers
• 1/4 cup dry sherry (or cooking) wine
• 1/4 bunch Italian parsley, coarsely chopped
• 1 cup grape tomatoes, halved
• 1 can cannellini beans (15–16 oz), drained and rinsed
• 1/4 cup Champagne salad dressing