Heat a grill to medium-high. When hot, clean grate with a grill brush. Just before you're ready to grill, oil the grate.

Place the shrimp in a large bowl. Toss with lemon zest, 1 tablespoon of the oil, and 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Brush the cut sides of the baguette with 1 tablespoon of the oil.

Gril the shrimp uncovered until opaque throughout, 2-3 minutes per side. Grill the baguette until golden and crisp, 1 minute per side. Slice the baguette into bite-sized pieces. In a small bowl, whisk together the lemon juice, last 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. In a large, separate serving bowl, combine the shrimp, baguette pieces, tomatoes, and basil. Drizzle with the lemon and oil dressing, and toss to coat. Enjoy!