Wash and dry all produce. Preheat the oven to 350 degrees. Cut the demi baguette into 1-inch cubes. Halve the tomatoes. Tear the lettuce into bite-sized pieces. Mince or grate the garlic. Thinly slice the basil leaves. Zest, then halve the lemon. Cut the mozzarella into 1/2-inch cubes.

Toss the bread cubes on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Bake for about 8 minutes, tossing halfway through cooking, until crispy.

In a medium bowl, toss together the shrimp, lemon zest, garlic, chili powder, a drizzle of oil, and a pinch of salt and pepper.

Cook the shrimp: Heat a drizzle of oil in a large pan over medium-high heat. Add the shrimp to the pan and cook, tossing for 3-4 minutes, until opaque.

In a large bowl, toss together the shrimp, lettuce, tomatoes, mozzarella, bread cubes, a large drizzle of olive oil, and a squeeze of lemon. Season with salt and pepper.

Plate and serve: Serve the citrusy shrimp panzanella divided between plates and sprinkled with basil and dig in!