Grilled Shrimp Panzanella

Last weekend, when I was putting together my menu for this week, the August issue of Real Simple magazine came in the mail.  As I flipped through the pages, I saw many recipes that peaked my interest.  I immediately put them on my menu and added the ingredients to my shopping list.  This salad was supposed to have been dinner on Monday, but after 2 nights of spontaneous evening plans, I finally got around to making this for Wednesday.  It took next to no time at all to put together, and it gave me a chance to use some of the basil from my herb garden.  I significantly reduced this recipe...like more than halved, and it was just perfect for 2 of us, so this full recipe would probably feed 6 hungry people.  I used 1/2 pound of shrimp and not even a pound of tomatoes, but it worked.  I definitely plan to make this again!

1 1/2 pounds Large Shrimp, peeled and deveined
1 teaspoon Finely Grated Lemon Zest
2 tablespoons Fresh Lemon Juice
4 tablespoons Olive Oil
Salt & Pepper
1 small Baguette, split lengthwise
2 1/2 pounds Heirloom or Beefsteak Tomatoes, cut into wedges
2 cups Fresh Basil Leaves

Heat the grill to medium-high.  In a large bowl, toss the shrimp with the lemon zest, 1 tablespoon of the oil, and 1/4 teaspoon each of salt and pepper.  Brush the baguette with 1 tablespoon of the remaining 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-sized pieces.  In another large bowl, toss the shrimp, baguette, tomatoes, and basil with the lemon juice, remaining 2 tablespoons of oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper.  Serve.