Lightly adapted from Real Simple
3/4lb shrimp, deveined and tails removed
3 tomatoes, cut in wedges
2 tbsp lemon juice, 1 tsp lemon zest
3 tbsp olive oil
About 8 oz of day old baguette, split lengthwise
1.5 cups fresh basil leaves
Toss the shrimp with 1 tbsp of olive oil, the lemon zest, salt, and pepper. Brush the baguette with 1 tbsp of olive oil. Grill the baguette on each side for about 1 minute or until toasty. Remove the baguette and cook the shrimp on each side for about 2 minutes or until pink and cooked through. Cut the baguette into bite sized pieces and toss with the shrimp, tomatoes, basil, lemon juice, 1 tbsp olive oil and salt and pepper.