Drain any liquid from the shrimp package and place shrimp on a paper towel lined plate. Press a second paper towel over the top, to remove excess moisture. Set shrimp aside.

In a medium bowl, combine mayonnaise, garlic, lemon juice and zest, sriracha, and salt.

Remove 3 tablespoons of the sriracha mayo to a small bowl. Place bread slices on a large rimmed sheet pan and spread 1 side of each slice with this sriracha mayo.

To the remaining sriracha mayo, add the shrimp and fold gently to combine. Set aside.

Heat a very large nonstick skillet over medium high heat. Add 1 tablespoon of olive oil or spritz the skillet with olive oil spray. When the oil is hot, add the bread slices, sriracha mayo side down. Toast for 1 to 3 minutes, until golden brown. Then remove toasted slices back to the rimmed sheet pan, toasted side down.

Add sriracha mayo shrimp to the top of each bread slice, dividing the shrimp evenly across all bread slices. Add capers.

Heat broiler on low and place pan in oven. Broil for 5 to 8 minutes, or until toasts are golden and crisp in spots and shrimp turn opaque & pink, and curl slightly. Broilers vary greatly, so check on toasts frequently - and move the pan to a lower or higher rack if needed for less or more direct heat.

Serve as the main entree to a lighter meal, with a big fresh salad or grilled or roasted veggies. Or offer as a heartier appetizer. Sprinkle with fresh parsley and serve with lemon wedges for squeezing over the top.