Recipes — shrimp

This salad is my version of one of Bonnie Stern's recipes, from  "The Best of HeartSmart Cooking". We like it as a lunch or light dinner. Makes 6 servings 2 plump cloves garlic *1 bunch basil *1/4 c LG Extra Virgin Olive Oil (Look for one in the more med-robust section. Ask if there is one with notes of fennel) *If you make this out of Basil season, use our Basil infused Olive Oil as a delicious alternative. 2 tiny pinches of good quality sea salt 1 lb (500g) wild shrimp butterflied ( I use frozen Argentina if large fresh...