Neatly cut each shrimp into 4 pieces.

Toast the bread in the oven until slightly colored on both sides. Rub one side of each slice of bread with the cut sides of the garlic cloves. Arrange the bread slices on a platter.

Warm olive oil in a small sauté pan, add the garlic and red pepper flakes and cook over medium-low heat for 2 or 3 minutes. Add the shrimp and parsley, raise the heat to high and sauté for 1 to 2 minutes, or until shrimp is just cooked through.

Season with salt and pepper. Spoon the shrimp and any juices over the bread slices. Serve immediately, garnished with lemon wedges.