Grilled Shrimp Salad With Savoy Cabbage

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2 cups (packed) basil leaves, coarsely chopped

1/2 cup pure olive oil, plus more for brushing

1 1/2 tablespoons fresh lemon juice

Kosher salt and freshly ground pepper

Peanut or canola oil, for frying

8 medium shallots, thinly sliced and separated into rings

24 large shrimp, shelled and deveined

1 large Cortland apple

6 cups (packed) baby tatsoi or arugula leaves (about 3 ounces)

4 cups (packed) finely shredded Savoy cabbage (about 1/2 head)

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