Slice the baguette into wedges. About 4 inches. Using a knife, cut a hole about halfway into the baguette, making a boat of sorts. Put the bread into a 350 degree oven and get started on the shrimp. By the time the shrimp are done, your bread will be nice and toasty.

Have everything ready to go before you start to cook, it goes very quickly once you start. Like 8 minutes from start to finish.

Heat a medium saute pan over medium high heat. Add the olive oil, shallots, and sun dried tomatoes. Cook for about 3 to 4 minutes or until the shallots begin to soften.

Add the wine. And the garlic. Cook for about 30 seconds. Add the shrimp.

When the shrimp are almost cooked, add the butter in pats, stirring. It will thicken the sauce. Season with salt and pepper.

Take the bread out of the oven and put it on a plate. Pour some of the sauce directly into the bread.

Top with the shrimp and more sauce.

Garnish with chopped basil and Parmesan cheese.