French-Style Shrimp Salad

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6 garlic cloves, halved

2/3 cup fat-free, less-sodium chicken broth

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

2 tablespoons fresh lemon juice

2 tablespoons tarragon vinegar

2 tablespoons extravirgin olive oil

2 teaspoons Dijon mustard

1/2 teaspoon freshly ground black pepper

2 pounds peeled and deveined large shrimp

12 small red potatoes (about 3/4 pound)

1/2 pound haricots verts

Cooking spray

5 cups gourmet salad greens

4 cups torn romaine lettuce

1 cup (1/4-inch-thick) slices red bell pepper (about 1 medium)

3 medium tomatoes, each cut into 6 wedges

1 (14-ounce) can quartered artichoke hearts, drained

3 hard-cooked large eggs, each sliced into quarters

1/2 cup ni├žoise olives

2 tablespoons capers

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