1 1/2 pounds peeled and deveined large shrimp

1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice

4 tablespoons olive oil, kosher salt and black pepper

1 small baguette (about 8 ounces) split lengthwise

2 1/2 pounds heirloom or beefsteak tomatoes, cut into wedges

2 cups fresh basil leaves

Heat grill to medium high. In a large bowl, toss the shrimp with the lemon zest, 1 tablespoon of the oil ad 1/4 teaspoon each salt and pepper. Brush the baguette with 1 tablespoon of the remaining oil.

Grill the baguette and shrimp, uncovered until is golden and crisp, about 1 minute per side and the shrimp are opaque through out, 2 to 3 minutes per side. Cut the baguette into bite sized pieces.

In a second large bowl, toss the shrimp, baguette, tomatoes and basil with the lemon juice, the remaining 2 tablespoons of oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.

recipe from BHG

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