Quickly dunk your friselle in a bowl of water and then transfer to another dry bowl. You don't want them too wet - they should have a little bit of crunch in the center. Add your cherry tomatoes and set aside.
Place the shrimp in a bowl and cover with the olive oil, orange zest and juice, and some salt and pepper. Let marinate 10 minutes.
Arrange the shrimp, bread and tomatoes on a serving platter along with the marinade. Add the basil and mozzarella, season with salt and pepper and finish with a drizzle of olive oil.
Recipe courtesy of David Rocco