Slice baguette diagonally about ½ inch thick.
Spread butter on both sides. Toast in the pan over medium heat for 10 minutes total. Flip halfway.
Thinly slice the garlic.
Heat olive oil and garlic in a skillet over low heat. Cook until garlic is turned golden around the edges, about 2-4 minutes.
Add shrimp and cook for 2 minutes until the shrimp starting to curl but still undercook. Then flip the shrimp and cook for about 1 minute.
Pour chicken broth then add sea salt, black pepper and chilli powder to your taste.
Roughly chopped parsley and add it into gambas.
Stirring continuously until boil and the shrimp is cook about 1 minute.
Gambas Al Ajillo is ready to serve. Enjoy with toasted baguette bread.