Shrimp And Citrus Cocktail

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1 pound peeled, large cooked shrimp with tails (3 1/40 count)

1/3 cup olive oil

1/3 cup red wine vinegar

2 large shallots, minced

2 teaspoons Dijon mustard

2 teaspoons orange zest

1/2 teaspoon salt

1/2 teaspoon dried crushed red pepper

2 large navel oranges, peeled and sectioned

3 tablespoons chopped fresh basil

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