Add the sundried tomatoes 2 tablespoons of olive oil, and basil leaves to a small food processor. Pulse until a spread forms. Add more olive oil if necessary. It should be thick, but the tomatoes should be finely chopped and at a spreadable consistency. Set aside.

Add the shrimp to a bowl. Pour in 2 teaspoons of olive oil, the salt, and the black pepper. Stir. Thread the shrimp on pre-soaked wooden skewers.

Preheat the grill to 400 degrees F and brush the grates with oil. Place the shrimp skewers on one side of the grill and the slices of bread on the other. Cook each for 90 seconds to 2 minutes on each side, until the shrimp show grill marks and the edges of the bread are crisp and darkened.

To serve, spread an even amount of the sundried tomato spread over each slice of bread. Top with 5 shrimp. Garnish with small basil leaves and serve warm.