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1
Preheat a gas grill to medium or light a fire in a charcoal grill.
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2
Arrange the eggplant slices on a paper towel-lined baking sheet.
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3
Sprinkle with 1 teaspoon of the salt.
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4
Let sit to extract any excess moisture while preparing the shrimp.
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5
Put the shrimp in a large bowl.
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6
Add the chopped garlic, serrano chile, 1 tablespoon of the olive oil, and the lemon juice.
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7
Stir to combine and set aside.
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8
Combine the remaining 4 tablespoons olive oil and the whole garlic cloves in a small saucepan.
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9
Cook over low heat until the oil reaches a boil, about 3 minutes.
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10
Remove from heat.
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11
Put the bell pepper on the grill directly over the hottest part of the fire.
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12
Cook until blackened on all sides, about 4 minutes per side.
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13
Transfer to a plastic bag and seal.
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14
Arrange the bread slices on a baking sheet and brush the tops with some of the garlic olive oil.
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15
Place the bread on the grill and cook until golden brown, about 30 seconds on each side.
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16
(Typically, by the time all of the bread slices are set on the grill, its time to begin turning the bread.
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17
Once they are all turned, begin removing them in the same order.)
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18
Transfer to a serving bowl or basket.
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19
Arrange the eggplant on the grill, cover, and cook until tender, about 3 minutes on each side.
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20
Transfer to a cutting board.
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21
Place the shrimp on the grill and sprinkle with salt and pepper.
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22
Cook 1 to 2 minutes on each side, or until bright orange.
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23
Transfer to a cutting board and cut in half lengthwise.
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24
Peel and chop the eggplant.
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25
Peel the skin off the bell pepper.
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26
Combine the eggplant, bell pepper, the remaining garlic oil with the whole garlic cloves, the chipotles, and the lime juice in a food processor.
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27
Puree until smooth.
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28
Season with salt and pepper.
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29
Spread each garlic crouton with 1 to 2 teaspoons of the puree and top with a shrimp half.
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30
Sprinkle with the parsley and serve.
