Ingredients
- Pinch of salt
- 1 pound large shrimp (15 to 20 count), peeled and deveined, tails removed
- 1 tomato, seeded and cut into 1/4-inch dice
- 1 yellow bell pepper, cored, seeded, and cut into small dice
- 1 medium shallot, minced
- 1 tablespoon minced garlic
- 1 tablespoon finely chopped fresh basil leaves
- 1 tablespoon fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 cup yogurt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon finely grated ginger
- 2 small garlic cloves, minced
- Salt
- Freshly ground pepper
- 1 medium bunch fresh basil, stems removed
Directions
- Bring 3 quarts of water and a pinch of salt to a boil over high heat in the saucepan. Add the shrimp, lower the heat to medium, and simmer uncovered for 1 minute. Drain the shrimp and cool them to room temperature.
- Combine the tomato, bell pepper, shallot, garlic, chopped basil, lemon juice, oil, salt, and black pepper in the bowl with a metal spoon. Add the cooled shrimp, toss well, and marinate in the refrigerator for 4 to 6 hours. (As the shrimp marinate, they get more garlicky.)
- Drain the shrimp, reseason with additional salt and black pepper, and arrange them in a flat basket or on a black rectangular or round serving tray. Place the whole basil leaves in the center of the platter and serve with Ginger Yogurt Dip.
- Combine the yogurt, lemon juice, ginger, and garlic in the bowl. Add the salt and pepper to taste. Whisk well until the mixture is smooth.
- Place in a small bowl and serve with the Garlicky Doused Shrimp.
