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1
Make the pesto (this can be done ahead): Stick a palmful of almonds, a small handful of parsley, and a heart attack-inducing amount of salt in a food processer until it's nice and crumbly (don't worry about the salt, the pesto will be eaten in small portions!)
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2
Beat together about a tablespoon of softened butter with a couple glugs of olive oil until the butter floats around in little clumps.
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3
Mix oil mixture and almond/parsley mixture together and add freshly ground pepper.
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4
Taste it because it probably needs more salt, then plastic-wrap your container and put it in the fridge for later or continue the recipe.
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5
Preheat the broiler.
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6
If you're using fresh shrimp, shell and take the yucky stuff out, butterfly, then cook, saute, or grill with olive oil and black pepper.
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7
If using pre-cooked shrimp, thaw.
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8
Thinly slice the onion, and preserve the circle shape while saute-ing gently in oil just until tender, ~5 minutes.
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9
Slice the bread 1-1.5 inches thick and lay out on an ungreased baking sheet.
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10
Brush with olive oil.
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11
Thinly slice tomatoes, cover each crostini with one layer (either one slice from a big tomato or three slices from a grape tomato).
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12
Place a slice of the onion on top of each tomato, lay one (jumbo) or two (small) shrimp on top of the onion.
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13
Sprinkle chopped green onion over the tops.
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14
Broil until the bread is nice and toasty, about 10 minutes.
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15
Spoon a small amount of pesto onto each crostini, and serve.
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16
For bonus points, sprinkle with mozerella cheese!
