Drain the shrimp well and dry them off lightly with paper towels.

Toss the shrimp in a bowl with the sugar, baking soda, and salt.

Skewer the shrimp on a few sets of 2 skewers. Alternate the direction they face, head/tail/head/tail. Skewer them close together to create a solid sheet of shrimp between the two skewers.

Suspend the skewers of shrimp over a baking dish so that air can flow freely above and below them.

Let the shrimp dry out in the refrigerator, uncovered, for an hour. They should feel quite dry to the touch.

While the shrimp dry, mix half the olive oil with half the minced garlic. Set aside.

Also mix together the parsley, lemon zest and juice, diced chili, remaining garlic, remaining olive oil, and salt and pepper to taste.

Prepare the bread by brushing the cut face with 3 Tbsp olive oil, sprinkle it lightly with salt and pepper.

If your tomatoes are large enough to halve, halve them. Either way, toss them in a bowl with 2 Tbsp olive oil and some salt and pepper.

When the grill is hot and the shrimp are dry, brush the skewered crustaceans with the garlicky oil.

Lay the skewers of shrimp on the grill, directly over the high heat.

Let the shrimp cook for about 2 minutes and flip them over.

Place the bread on the grill, oiled face down.

Place the tomatoes cut-face sown on the grill, or if they are smaller, just put them on the grill whole. .

Cook the bread until it is toasty and slightly charred on the edges (about 4 minutes). Rub the halved garlic clove on the grilled surface of the hot bread, grating it on the coarse surface.

Cook the tomatoes until softened and hopefully slightly charred, 5–6 minutes.

Unskewer the shrimp and toss them with the herb/garlic/lemon mixture.

Serve.