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Grilled Shrimp Panzanella With Basil
- 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
- 1 kosher salt and black pepper
- 2 1/2 pounds small baguette (about 8 ounces), split lengthwise
- 2 cups heirloom or beefsteak tomatoes, cut into wedges
Directions:View on Real Simple
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