Tomato with Shrimp and Basil

Perfect for hot summer days, this is a light and tasty dish!  If you have tomatoes fresh from your garden, this is a great way to use some up.  Fresh basil is very important for this dish, so don't cut corners with dried.

Ingredients

• 4 c. (3/4 inch) cubed whole wheat French bread baguette
• 5 c. ripe tomato wedges (about 4 large)
• 1/2 tsp kosher salt, divided
• 1 lb. medium shrimp, peeled and deveined
• 1/4 tsp freshly ground black pepper
• 2 TBS olive oil
• 1/4 tsp crushed red pepper
• 6 garlic cloves, thinly sliced
• 1 TBS fresh lemon juice
• 1 1/2 c small basil leaves

Directions

1. Preheat oven to 375
2. Place bread cubes on a baking sheet.  Bake for 20 minutes or until crisp and golden brown, turning cubes once.
3. Combine tomatoes and 1/4 tsp salt in a large bowl.  Sprinkle shrimp with remaining black pepper and salt.  Heat olive oil, red pepper, and garlic in a large non-stick pan over low heat; cook 5 minutes or until warm and fragrant.  
4. Increase heat to medium high.  Add shrimp to pan; saute 2 minutes or until shirmp are done, stirring frequently. Stir in lemon juice.  
5. Add bread, shrimp mixture, and basil to tomatoes; toss gently to coat.  Let stand 5 minutes before serving.