Make the garlic confit

• Put the sliced garlic in a small saucepan with the olive oil.
• Cook gently over low heat until the garlic is soft and golden, without browning.

Toast the bread

• Toast the sourdough slices until crisp and golden.
• Rub the warm toast lightly with a little of the garlic oil.

Cook the shrimp

• Melt the butter in a frying pan over medium-high heat.
• Add the shrimp, chili flakes, salt and pepper and cook until pink and just opaque.
• Add the garlic confit with some of its oil and a squeeze of lemon juice.

Assemble the toast

• Tear the burrata over the toasted bread.
• Spoon the garlic shrimp and confit oil on top.
• Finish with lemon zest, chopped parsley and black pepper.