In a medium-sized mixing bowl, combing shrimp, 1 tbsp olive oil, italian seasoning, lemon juice, and lemon zest. Toss to coat and set aside to marinate for 10-15 minutes.

Roughly chop roasted red peppers and sundried tomatoes, combine, and set aside.

Slice baguette into rounds approximately 1/2 inch thick. Combine remaining 1/4 cup olive oil and minced garlic in a small bowl. On a large baking sheet, lay out baguette rounds evenly and brush both sizes with the garlic/oil mixture.

Place baking sheet in the oven and set to BROIL (or preheat oven to 525F). Let roast for 5-7 minutes or until crisp and lightly browned around the edges. Remove, flip baguette rounds, and return to the oven for an additional 2-3 minutes. Remove and set aside.

Heat a large dry pan on medium-high. When hot, add marinated shrimp, ensuring that they are evenly spaced and not overlapping. Sear for 2-3 minutes, then flip. Sear for an additional 2-3 minutes, then remove.

Lower heat to medium-low. Add roasted red pepper and sundried tomato mixture to the still-hot pan, and warm through for about 5-7 minutes or until fragrant and lightly toasted. Remove.

Assemble crostini by layering a toasted garlic oil baguette round with 1-2 tsp pesto, 1-2 tsp hot pepper/tomato mixture, and 1 shrimp.