Pat the shrimp completely dry with a paper towel. Skewer the shrimp on grill-safe skewers, putting anywhere from 4 to 6 shrimp on each skewer. Season the shrimp all over with the salt, pepper, garlic powder and basil.

Preheat the grill to the highest setting.

Place the butter in a small saucepan over low heat. Heat until the butter is completely melted. Once melted, add in the garlic cloves and the fresh herbs. Stir and turn off the heat.

Place the shrimp skewers on the grill. Close the lid and grill for 2 to 3 minutes, then gently rotate the skewers. Grill for 2 to 3 minutes more, or until the shrimp is pink and opaque. Remove the shrimp and place them on a baking dish, and brush them all over with the garlic butter.

At the same time, place the bread slices on the grill. Grill for 1 or 2 minutes per side (until toasty and grill marks form) and then flip and grill for another minute or so. Remove the bread from the grill and slice it in half. Drizzle it all over with the melted garlic butter.

Serve the shrimp skewers over the grilled bread with a few more drizzles of the garlic butter. Enjoy!