Preheat oven to 425°F (220°C). Arrange baguette slices in a single layer on a baking sheet. Brush each slice lightly with 2 tbsp olive oil and sprinkle with 1/4 tsp salt. Toast in the oven until golden and crisp, about 6–8 minutes, flipping halfway through. Remove and set aside to cool slightly.

Shrimp & Sauce

Prep shrimp

Pat shrimp dry with paper towels and season both sides lightly with 1/2 tsp of the salt and 1/2 tsp of the pepper.

Cook aromatics

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat until butter begins to foam. Add the mashed roasted garlic and red pepper flakes. Sauté for 30–45 seconds until fragrant, taking care not to brown the garlic further.

Add tomatoes and deglaze

Add the diced tomatoes to the skillet and cook 2–3 minutes until they begin to soften. Pour in the white wine to deglaze the pan, scraping any browned bits. Increase heat to medium-high and simmer until the wine reduces by about half, roughly 4–5 minutes.

Finish sauce and cook shrimp

Stir in the honey, remaining 1 tbsp butter, and remaining 1 tbsp olive oil. Add the lemon juice, remaining salt and pepper, and half the chopped parsley. Reduce heat to medium. Add the shrimp in a single layer and cook 2–3 minutes per side (depending on size) until opaque and just cooked through. Spoon sauce over shrimp while cooking so they pick up flavor.

Adjust and rest

Taste and adjust seasoning with a pinch more salt, pepper, or honey if you prefer sweeter. If sauce is too thin, simmer 1–2 more minutes. Remove from heat and let rest 1 minute so flavors meld.

Assemble & Serve

Divide crostini among 4 small plates. Spoon 3–4 shrimp and a generous amount of the tomato-roasted garlic sauce onto each crostini or place shrimp and sauce family-style in a shallow dish alongside crostini for guests to assemble.

Garnish each crostini with remaining chopped parsley or microgreens and serve with lemon wedges on the side for squeezing.