Grilled Shrimp Panzanella with Basil

I found this recipe in a 'Real Simple' magazine, this summer (2011). This will definitely become a summer staple in years to come - - aaaaamazing!

1 1/2 lb. shrimp, peeled and deveined

1 tsp. grated lemon zest

2 Tbsp. fresh lemon juice

4 Tbsp. olive oil

kosher salt

pepper

1 small baguette, split lengthwise

2 1/2 lbs. heirloom tomatoes, cut into wedges

2 c. fresh basil leaves

Heat grill to med-high. Toss shrimp with lemon zest, 1 Tbsp. of olive oil and 1/4 tsp. each of salt and pepper. Brush the baguette with 1 Tbsp. of olive oil. Grill the baguette and shrimp, uncovered, until the baguette is golden and crisp, about 1 minute per side, and the shrimp are opaque throughout, 2-3 minutes per side. Cut the baguette into bite-size pieces. Toss the shrimp, baguette, tomatoes and basil with the lemon juice, the remaining 2 Tbsp. of oil, 1/2 tsp. salt and 1/4 tsp. pepper.