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Grilled Shrimp Panzanella

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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

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