Olive-Oil-Poached Shrimp With Winter Pistou

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2 cups (packed) fresh basil leaves

1 teaspoon coarse kosher salt

1/2 cup thinly sliced peeled carrots

2 cups small broccoli florets (about 6 ounces)

1 cup small cauliflower florets (4 to 5 ounces)

1 cup vegetable stock or vegetable broth

1/2 cup cooked cranberry beans or other winter beans or canned drained Great Northern or cannellini beans

1/2 cup (packed) fresh Italian parsley leaves

1/4 cup extra-virgin olive oil

3 cups olive oil

3 large fresh thyme sprigs

18 uncooked large shrimp (for first course) or 24 uncooked large shrimp (for main course), peeled, deveined, patted dry

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