Step 1

Pat the shrimp dry and season both sides with salt.

Step 2

Cut the peaches into thick wedges (6 to 8 per peach, depending on size).

Step 3

If using large tomatoes, core them and cut them into wedges approximately the same size.

Step 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.

Step 5

Preheat the grill with high heat and oil the grates.

Step 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.

Step 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.