1 1/2 pounds peeled and deveined large shrimp (raw)
1 teaspoon finely grated lemon zest, plus 2 tablespoons lemon juice
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
Sat fat 3g
How to Make It
Heat grill to medium-high. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.
Toss the shrimp with the lemon zest, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper in a large bowl. 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 to 3 minutes per side. Cut the baguette into bite-size pieces.
In a separate bowl, toss the shrimp, baguette, tomatoes, and basil with the lemon juice, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper.