Panzanella Salad With Shrimp

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6 cups (1/2-inch) cubed day-old country-style wheat bread

1 1/2 tablespoons fresh lemon juice

3 tablespoons olive oil, divided

1 teaspoon finely chopped fresh rosemary

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced and divided

8 cups chopped plum tomato (about 16)

6 pitted kalamata olives, chopped

1 1/2 pounds large shrimp, peeled and deveined

1 cup torn fresh basil leaves

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