Toasted Ciabatta with Shrimp, Tarragon and Arugula

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Bread:

One 1-pound loaf ciabatta bread, trimmed and halved horizontally

Olive oil, for drizzling

1 clove garlic, halved

Topping:

3 tablespoons olive oil

1 clove garlic, chopped

1 large or 2 small shallots, thinly sliced

1 pound extra-large shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

6 plum tomatoes, chopped

1/4 cup white wine

1/4 cup low-sodium chicken stock

1 packed cup arugula, chopped

1/2 cup mascarpone cheese, at room temperature

3 tablespoons chopped fresh tarragon