Okay so firstly, step away from the toaster. Always pan fry your toast for this, the same as you would your burger buns. If you want to be extra fat then butter them up first and toss in the pan with a drizzle of olive oil. Couple of minutes a side should do it, but just wait until they turn golden brown.
Set aside your toast. Bit more oil in the pan and toss in your shrimps. Cook for a couple of minutes then add in the shallots. Once they start to soften, then the garlic and chili flakes. Add in the chilli paste and then after a quick stir, the butter. Once that has fully melted add the wine and coriander. Reduce a little and you're done!
Whole process from adding the shrimp to plating up should be just over 5 mins. Be careful not to let your sauce reduce too much, the thing that makes this dish is the soggy sour dough that’s sucked up all the buttery sauce. Absolute heart attack heaven!
Plate up over the toast and squeeze over the lime and sprinkle on the chopped parsley.