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!