Shrimp Lollipops With Basil Pesto

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20 large shrimp (about 1 pound), peeled, deveined, and shells removed

1 lemon, zested and juiced

1 tablespoon olive oil

1/2 teaspoon salt

1 tablespoon pesto (I used this 3-herb version, but you can use basic basil)

1/2 baguette, cut into 1 1/2 inch cubes (about 2 cups)

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