1 pound garden-fresh tomatoes, cored and roughly chopped into large pieces
1 English cucumber, chopped into 1/2-inch pieces
1/2 cup sweet onion, peeled and chopped into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon red-wine vinegar
3/4 teaspoon kosher salt, divided
1/2 day-old baguette, cubed into bite-sized pieces (or 6 ounces of another rustic bread)
1 pound medium shrimp, peeled and deveined
Vegetable oil, as needed

If using wooden skewers for grilling, soak them in cold water for 30 minutes before using.

In a large bowl, mix the tomatoes, cucumber and onion. Pour the olive oil and vinegar over them. Stir to combine; season with 1/2 teaspoon of the salt. Stir in the bread cubes. Set aside while grilling the shrimp. Stir occasionally so bread can absorb liquid that seeps from vegetables.

Thread shrimp onto skewers; season with remaining salt. (Brush shrimp with a little of the vegetable oil to prevent sticking, if desired.) Grill over medium heat, turning once, until just cooked through, for 4 minutes. Remove shrimp from skewers and toss with panzanella salad.

Makes 4 servings.