Put the jar of roasted red peppers into a blender or food processor (including the liquid). Blend until smooth and set aside.

Set a large skillet over medium heat. Once hot add the olive oil and minced garlic. Cook 45 seconds and add the blended red peppers, white wine, Worcestershire sauce, and Cajun seasoning. Cook 5 to 6 minutes, stirring a few times.

While the sauce is cooking, slice the baguette in half lengthwise, brush the sliced side with the melted butter, and put sliced side up in a 400 degree oven for 4 to 5 minutes.

Note: You could also brush the top of the baguette with only a tablespoon butter if you don't have a sharp serrated bread knife to slice in half.

Add the fresh herbs, shrimp, grated parmesan, kosher salt, pepper, and crushed red pepper flakes to the sauce. Cook 5 to 6 more minutes stirring a few times. Taste for seasoning and add more Cajun seasoning, kosher salt, pepper and/or crushed red pepper flakes if needed.

Slice the baguette and place a few slices in a shallow bowl. Spoon some of the sauce and shrimp over the bread. Garnish with chives if desired. Use the bread to soak up the sauce with the shrimp for the perfect bite (warning: messy but fun to eat).

Note: Sauce is meant to be on the thinner side to be soaked up with the bread.