Bread Salad with Arugula and Shrimp
Rinse tomatoes and cut in half. Heat 2 tablespoons oil in a pan and fry shrimp on both sides. Add garlic to the pan, cook briefly and season with salt and pepper. Let cool.
Break pane carasau bread into pieces. Arrange tomatoes, shrimp, pieces of bread and arugula on small plates. Sprinkle with Parmesan cheese. Mix 4 tablespoons oil and lemon juice in a bowl and season with salt and pepper. Drizzle lemon juice on the plates and serve immediately.