Grön räka och grillat bröd

👩‍🍳 Gör så här

1. 1
   Preheat broiler. Arrange 1 baguette, sliced 1" thick on a diagonal, in a single layer on a baking sheet; drizzle with extra-virgin olive oil. Broil bread until toasted and charred in spots, about 2 minutes.
2. 2
   Pat 1½ lb. large shrimp, peeled, deveined, dry with paper towels; season lightly with kosher salt and freshly ground pepper. Set aside.
3. 3
   Purée 1 bunch cilantro, coarsely chopped (about 2 cups), 8 scallions, coarsely chopped, 1 jalapeño, ribs and seeds removed if desired, 4 garlic cloves, 3 Tbsp. extra-virgin olive oil, 3 Tbsp. fresh lemon juice, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 3 Tbsp. water in a blender until green sauce is very smooth.
4. 4
   Heat 1 Tbsp. unsalted butter and remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook reserved shrimp, undisturbed, until lightly browned underneath, about 2 minutes. Add remaining 2 Tbsp. unsalted butter and cook, tossing often, until shrimp are just cooked through, about 1 minute. Remove from heat and pour green sauce over; stir to combine.
5. 5
   Whisk ¼ cup plain whole-milk yogurt and a drizzle of water in a small bowl to loosen; season with salt.
6. 6
   Drizzle yogurt sauce over shrimp in pan. Season with more black pepper. Serve with toasts.