• In a bowl mix together the shrimp with a 1/4 teaspoon of baking soda, 1 teaspoon of kosher salt, and a 1/4 teaspoon of red pepper flakes. Set the shrimp aside and move on to the next steps.

For the tomato topping (optional)

• Heat a large pan to medium and add the olive oil and tomatoes. Give the tomatoes a sprinkle of salt and saute until they are wilted and most of the liquid has evaporated (about 7-10 minutes).
• Taste test and adjust salt and pepper to taste then place tomatoes into a bowl and set aside.

For the garlic bread

• Wipe down the same pan and add 4 tablespoons of butter and the garlic paste. Cook over medium-low heat until the garlic is fragrant (about 2 minutes) then pour the garlic butter into a glass bowl and set aside.
• Spread the garlic butter on the inside of the rolls and toast the rolls buttered side down in the pan over medium heat until golden (about 3 minutes). Watch for burning! Set the garlic bread aside.

For the scampi

• Heat a large pan to medium heat and add the olive oil and butter to the pan. Once the butter melts add the minced garlic and saute for 2-3 minutes or until lightly golden.
• Add the white wine and turn the heat to medium-high.
• Once the wine reduces by about half (around 2-3 minutes) add the shrimp to the pan and turn the heat back down to medium.
• Cook the shrimp until they turn light pink and firm. Depending on the size of shrimp this will take anywhere from 2-4 minutes.
• Once the shrimp are cooked turn off the heat and add the parsley and 2 tablespoons of lemon juice.
• Taste test the sauce and make any final adjustments to lemon juice, salt, pepper, and crushed red pepper if required. Serve on garlic bread and top with the tomatoes. Make sure to use the extra sauce for dipping. Enjoy!