1Preheat oven to 375°. Place bread cubes on a jelly-roll pan. Bake at 375° for 20 minutes or until crisp and golden brown, turning cubes once.
2Combine tomatoes and 1/4 teaspoon salt in a large bowl. Sprinkle shrimp with the remaining 1/4 teaspoon salt and black pepper.
3Heat olive oil, red pepper, and garlic in a large non-stick skillet over low heat; cook 5 minutes or until warm and fragrant. Increase the heat to medium-high. Add shrimp to the pan; saute 2 minutes or until shrimp are done, stirring frequently. Stir in lemon juice.
4Add bread, shrimp mixture, and basil to tomatoes; toss gently to coat. Let stand 5 minutes before serving.