Shred the Fontina and low-moisture mozzarella and grate the Parmesan if not already prepared. Toss the shredded Fontina and mozzarella with the cornstarch until evenly coated; this helps stabilize the fondue and prevents separation.

Infuse wine with garlic

In a medium saucepan or a fondue pot on the stove over medium-low heat, melt the butter. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned. Pour in the white wine and warm it until it is hot and steaming but not boiling (small bubbles at the edges).

Add cheeses

Reduce heat to low. Add the cornstarch-coated Fontina and mozzarella to the warm wine a handful at a time, stirring constantly in a figure-eight or circular motion until each addition melts and the mixture is smooth before adding more. After all the Fontina and mozzarella have melted, stir in the grated Parmesan until fully incorporated.

Season and finish

Whisk in the lemon juice, paprika, cayenne pepper, black pepper, and kosher salt. Taste and adjust seasoning. Keep the fondue on the lowest heat or transfer to a fondue pot with a low flame or Sterno to maintain a gentle simmer—do not let it boil. Stir occasionally to keep smooth.

Shrimp

Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with olive oil, minced garlic, smoked paprika, lemon juice, kosher salt, and black pepper. Let marinate at room temperature for 10–15 minutes while you prepare the toast points and start the fondue.

Heat a large skillet over medium-high heat. When hot, add 1 tablespoon olive oil. Add the shrimp in a single layer (do not overcrowd; cook in batches if necessary). Sear shrimp 1.5–2 minutes per side until pink, opaque, and just cooked through. Remove from pan and transfer to a plate. Keep warm.

If desired, reserve 6–8 cooked shrimp whole for dipping; chop the remainder coarsely and fold gently into the warm fondue just before serving so the shrimp distribute through the cheese without overcooking.

Toast Points & Garnish

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush both sides lightly with melted butter (or olive oil) and sprinkle with garlic powder. Bake 6–9 minutes, flipping halfway, until golden and crisp. Remove and immediately brush with a little more butter and sprinkle with chopped parsley.

Transfer the fondue pot to the center of a serving platter or table. Place the cooked shrimp on a small platter or bowl beside the fondue. Arrange toast points around the fondue. Provide lemon wedges for squeezing over shrimp or toast points.

To serve: keep fondue warm over a low heat source. Dip whole shrimp or toast points into the cheese; if you folded chopped shrimp into the fondue, stir gently before each ladle to redistribute. Re-season with additional cayenne or paprika at the table if desired.