Turn on oven broiler on HIGH. Place french bread slices on a baking sheet in a single layer. Microwave the butter and garlic in a small bowl for 30-60 seconds. Allow to sit for a couple of minutes, stir and brush the top of each french bread slice. Broil for 2-3 minutes or until golden brown on top. Remove from oven and set aside. (Save remainder of garlic butter to use in dip)
Turn oven to 375°F and spray a 1 quart baking dish with cooking spray.
In a medium size bowl, combine the remaining garlic butter, cream cheese, mayonnaise, Parmesan cheese, 1 cup of Swiss cheese, sun-dried tomatoes and basil.
Salt and pepper the shrimp and cook over medium high heat in a skillet coated in olive oil, 2-3 minutes per side. Remove from pan and cut into large chunks. Stir shrimp into the dip mixture.
Pour the mixture into a 1 quart baking dish and sprinkle the remaining Swiss cheese on top. Bake for 20-25 minutes or until golden brown and bubbly on top. Serve hot with the toasted french bread slices.
Notes
To Store: Keep covered in the fridge for up to 3 days.
To Reheat: Bake in the oven at 350°F until heated through.