Heat the grill to high.
Place a few large cazuelas or a large high-sided saute pan on the grates of the grill. Add the butter, pepper, salt, lime
juice, hot sauce, Worcestershire and thyme
and cook until the butter has melted and the mixture begins to simmer
While the butter mixture is melting, toss the shrimp
with the oil and place on the grill in an even layer. Grill
for 20 to 30 seconds per side then transfer to the butter mixture, stir to combine and cook until the shrimp are just cooked through, 4 to 5 minutes. Remove from the heat and stir in the parsley.
While shrimp is cooking, split bread in half, sprinkle with olive oil and salt and pepper, and place on grill, cut side down, for 1 to 2 minutes until toasted.
Serve shrimp with the grilled bread.