Toast the sliced Italian bread on a sheet pan in your oven set to broil, or in a toaster oven. The bread should toast for 1 to 2 minutes on each side, or until light brown. Arrange the bread slices in a spoke-like fashion on a serving plate then dance over to the stove to whip up the scampi.
Heat a small skillet over medium heat. Add 3 tbsp butter to the pan.
When the butter has melted add the minced onion and garlic Make sure your heat isn't up too high or the garlic may burn, and turn brown and bitter. When the onion and garlic have sautéed for just a few seconds, add the wine to the pan.
Immediately add the shrimp to the pan.
After you add the shrimp, quickly add the lemon juice, parsley, salt, black pepper, and crushed red pepper and cook shrimp for 1 to 2 minutes, tossing occasionally.
After a minute or two, when the shrimp is done, add the cream and olives.
Cook for 15 seconds or so, then use tongs to place one shrimp on the end
of each bread slice (the ends that are in the center of the plate), and
place one shrimp in the center of the plate (not on bread). Pour the sauce
from the pan over the shrimp and serve the dish with a diced roma tomato
sprinkled over the top and freshly grated parmesan cheese.
