Grillade räkor Panzanella-spett

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1. 1
   Pat the shrimp dry and season both sides with salt.
2. 2
   Cut the peaches into thick wedges (6 to 8 per peach, depending on size).
3. 3
   If using large tomatoes, core them and cut them into wedges approximately the same size.
4. 4
   Thread the shrimp, peaches, tomatoes, and cubed bread onto doubled skewers, alternating as you like but beginning and ending each skewer with shrimp, for a total of 8 kabobs. Lightly spray with cooking oil.
5. 5
   Preheat the grill with high heat and oil the grates.
6. 6
   Grill the kabobs for 2 to 3 minutes per side, until the shrimp are pink and firm and the bread is lightly charred. The tomatoes may be bursting.
7. 7
   To serve, place the kabobs on a platter. Thinly slice or tear the basil and sprinkle it over everything with a drizzle of balsamic vinegar.