Ingredients: Per 4 servings
Carefully clean the shrimp, removing the shell (the part of the exoskeleton that, in crustaceans, protects the head and trunk), the head and the tail.
Wash the tomatoes, remove the seeds and cut into thin slices.
Heat the oil in a frying pan with the whole peeled garlic clove and chili pepper and quickly sauté the shrimp.
Put the shrimp aside and, in the same pan, arrange the slices of tomato and basil, adding salt lightly.
Cook for a few minutes, add the shrimp and serve on the slices of carasau bread, grating the Bottarga di Muggine over top.