Tear the sourdough into rustic chunks. If the bread is very fresh, spread the pieces on a sheet pan and toast in a 350°F (175°C) oven for about 10 minutes until slightly dried. This helps the bread absorb the salad's juices without becoming soggy.

Warm the oil gently in a small pan (low heat, don’t let it smoke). Add garlic and anchovy (if using) and cook just until fragrant, breaking down the anchovy with a wooden spoon (about 1 minute). Stir in the crushed chili peppers and heat for 1 minute. Remove from the heat and stir in the vinegar or lemon juice Let it sit for 5–10 minutes to infuse. Strain and set aside. This will be drizzled over the shrimp skillet just before serving.

Season the shrimp lightly with salt and pepper. In a large 12.5-inch nonstick skillet (or nonstick sauté pan) over medium-high heat, add 1 tablespoon of olive oil. Add the shrimp and cook for 1–2 minutes per side until pink and just opaque. Remove and set aside.

Lower the heat to medium. Add the remaining 1 tablespoon of olive oil and the sliced garlic to the skillet. Sauté until just fragrant, about 30 seconds. Stir in the Calabrian chili paste, then add the fresh tomatoes and corn. Cook for 5–6 minutes, stirring occasionally, until the tomatoes burst and the corn is tender.

Add torn sourdough directly to the skillet and toss to coat in the spicy tomato juices. Allow the bread to sit for 1–2 minutes to absorb the flavours, then gently stir again, letting some edges toast while keeping the interior chewy.

Return the cooked shrimp to the skillet, nestling them into the mixture, and warm through for about 1 minute. Remove from heat. Drizzle with the prepared Calabrian chili oil. Tear fresh basil leaves over the top and add dollops of burrata if using. Serve warm directly from the skillet.