Sauteed Shrimp With Tomato-Basil Vinaigrette

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Wolfgang Puck


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16 large shrimp, such as Santa Barbara Shrimp


Freshly ground black pepper

6 ripe plum tomatoes (about 1 pound), peeled, seeded and diced

2 medium shallots, finely chopped

2 garlic cloves blanched and cut into julienne (or minced)

3 tablespoons chopped fresh basil plus 4 whole sprigs for garnish

1 tablespoon finely chopped fresh parsley

1 tablespoon good wine vinegar

1 tablespoon lime juice

1/2 cup plus 2 tablespoons extra virgin olive oil

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