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Garlicky Doused Shrimp

['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']

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.

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