In a bowl, mix the olive oil, fresh torn basil, one minced shallot and slice jalapeño, then add the sliced shrimp pieces. Marinate the shrimp for two hours. While the shrimp are marinating, start making the sauce.
In a sauce pot, sauté the other minced shallot and garlic, then add the red paper flake. Cook until fragrant.
Add the roasted tomatoes and tomato past. Let the sauce simmer for 15 minutes, then remove from heat season with salt and pepper if needed.
When the shrimp are marinated, remove and cook in a sauté pan. Do not cook all the way. Remove the shrimp and assemble the flat bread crust, sauce, shrimp, and cheese.
Bake at 400 for 3 minutes remove the flat bread and garnish with the micro basil cut and serve.