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1
Sprinkle the shrimp with salt and pepper.
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2
Add 2 tablespoons olive oil to a medium saute pan and cook the shrimp, turning halfway, until they turn pink, 3 to 4 minutes.
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3
Place the shrimp onto a plate to rest.
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4
Preheat a grill pan.
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5
In a medium bowl, add 3 tablespoons each of cilantro, basil and oregano.
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6
Add the extra-virgin olive oil, 1/2 teaspoon red pepper flakes, 2 tablespoons garlic and a dash of salt and pepper.
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7
Mix together and brush the with the garlic oil.
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8
Grill the bread for 2 minutes on each side.
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9
In a saute pan over medium heat, add the remaining 2 tablespoons olive oil and onions.
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10
Cook, stirring occasionally, until the onions begin to soften and is translucent, about 5 minutes.
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11
Add the remaining 2 tablespoons garlic and cook, stirring, 30 seconds longer.
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12
Add the remaining 1 teaspoon red pepper flakes and the remaining 3 tablespoons each cilantro, basil and oregano.
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13
Stir together and cook for a minute.
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14
Pull the pan away from the flame and add the wine.
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15
Return the pan back to the heat and stir in the crushed tomatoes.
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16
Season with salt and pepper and simmer for 3 to 5 minutes.
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17
Add the lemon juice.
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18
Mix in the reserved cooked shrimp.
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19
Serve with the grilled bread.
