Fill a pitcher with water, stir in the orange peel and basil leaves. Refrigerate for at least 1 hour prior to serving.

Preheat the oven to 350°F.

Mix together the tomatoes, onion, garlic, vinegar, basil, and olive oil in a bowl and season with salt and pepper to taste.

Spoon the bruschetta mixture onto the bread.

In a bowl mix the shrimp, paprika, garlic powder, lemon juice, and season with salt and pepper. Set aside.

Heat the olive oil and butter in a pot over medium heat. Add the shallots and garlic; sauté for 2-3 minutes.

Add the rice and stir around to toast the outside of the rice for about 2 minutes. Add 2 ladles of the broth and stir, bring to a simmer.

Repeat this process adding a ladle or two of broth as it is absorbed by the rice until you have used almost all of the broth - it should take about 20-25 minutes.

Heat a grill on medium high heat. Thread the shrimp onto skewers. Grill on both sides until nicely charred and firm. (Cooked through to an internal temperature of 120 degrees)

Once the rice is tender and creamy and most of the broth has been absorbed, stir in the parmesan cheese. Remove from heat, and season with salt and pepper to taste.

Serve the risotto with shrimp. Top with lemon zest, and drizzle with a little olive oil.