Tomato Panzanella with Shrimp and Basil

INGREDIENTS

4 cups

(3/4-inch) cubed whole-wheat French bread baguette (about 6 ounces)

5 cups

ripe tomato wedges (about 4 large)

1/2 tsp

kosher salt, divided

1/2 lb

medium shrimp, peeled and deveined

1/4 tsp

freshly ground black pepper

2 tbsp

olive oil

1/4 tsp

crushed red pepper

garlic cloves, thinly sliced

1 tbsp

fresh lemon juice

1 1/2 cups

small basil leaves