For the Pepper Mango Salad with Shrimp, first sauté shrimp very briefly in a hot pan with olive oil and garlic, add remaining ingredients and glaze for another 2 minutes.
For the vinaigrette, mix all ingredients vigorously with a whisk.
For the salad, mix all ingredients and refrigerate for 10 minutes.
Rub ciabatta slices with olive oil and garlic and bake in preheated oven (top/bottom heat) at 160 °C for 10-12 minutes until crispy.
Arrange the pepper-mango salad with shrimps on the ciabatta slices.