Whisk together first 5 ingredients in a small bowl.
Toss shrimp with 2 tablespoons of the vinaigrette. Grill shrimp, covered with grill lid, 2 minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted.
Cut bread into 1-inch cubes. Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.
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This dish was fresh, filling and oh so good. I brushed the bread with Olive Oil before grilling & used a loaf of whole wheat bread to make it little healthier. I also added red bell pepper & feta cheese because I had it on had. The whole thing came together and made a great week-night meal. Can't wait to make it again for friends as a side dish!
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