Pete's Shrimp with Sriracha Cream Sauce over Toast Points

This is my girlfriend's favorite recipe in the world. The flavor profile is very broad and bold but each individual component's contribution is subtle. I serve it as an appetizer but keep in mind that it is very rich. You want to either serve this in very small portions or plan for some time between this course and the next.

1 Lb Large Shrimp
1 Large Shallot (minced)
4 Cloves Garlic (minced)
1 Large Roasted Red Pepper
¼ cup Diced Sun-dried Tomatoes in Oil
8 oz Stemmed and Sliced Shiitakes
8 oz Half & Half or Heavy Cream
Butter
Extra Virgin Olive oil
Sriracha Pepper Sauce
Salt
Black Pepper
French Baguette

Toast some baguette slices cut on the bias.

Coat a sauté pan or saucepan with olive oil and butter, and sweat the shallot and diced red pepper on low heat. After several minutes, add the minced garlic and season with Kosher salt, fresh ground black pepper, and Sriracha.

Once garlic has been cooked, pour the mixture into cup, add heavy cream and puree with immersion blender. Pour the mixture back into the pan and add diced sun dried tomatoes and additional cream if needed. Sautee mushrooms. Let the sauce reduce for approximately ten minutes on low heat adding mushrooms about halfway through. Sauce should coat the back of a spoon when it is ready.

Sautee shrimp in butter then toss with sauce. Pour over baguette toast points.