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1 loaf semolina or chewy bread, torn into large pieces

1/2 cup extra-virgin olive oil, divided

2 teaspoons anchovy paste

2 pounds large shrimp, peeled and deviened

6 cloves garlic, grated or chopped

1 teaspoon crushed red pepper flakes

Salt and freshly ground black pepper

3 tablespoons capers

1/2 cup dry white wine, eyeball it

1 cup seafood stock, clam juice or chicken stock

1 lemon, juiced

2 tablespoons cold butter

A generous handful fresh flat-leaf parsley, chopped

1/4 cup store-bought olive tapenade

1/4 cup store-bought pesto

6 plum tomatoes, sliced

1 small red onion, thinly sliced