For garlic toast: Heat broiler with rack 4 inches from heat. Brush both sides of 2 slices French bread with 1 tablespoon olive oil. Broil until golden brown, about 1 1/2 minutes per side.
Rub one side of bread with cut sides of 1 peeled and halved garlic clove; sprinkle with coarse salt. Discard garlic; set toast aside.
For sauteed shrimp: In a medium skillet, heat remaining tablespoon olive oil over medium heat. Add 1 minced medium shallot, and cook until crisp-tender, about 4 minutes. Add 14 peeled and deveined medium shrimp. Cook, tossing occasionally, until shrimp are opaque throughout,
about 3 minutes. Transfer shrimp to a shallow bowl, and set aside.
Add 1/2 cup fresh orange juice, 2 teaspoons small capers (rinsed and drained), and 1/4 teaspoon
coarse salt to the skillet; bring to a boil. Cook until sauce is slightly thickened, about 1 minute. Spoon
over shrimp. Serve with toast.