Name: Garlicky Doused Shrimp
Yield: 18 hors d'oeuvres
Ingredients: Pinch of salt; 1 pound large shrimp (15 to 20 count), peeled and deveined, tails removed; 1 tomato, seeded and cut into 1/4-inch dice; 1 yellow bell pepper, cored, seeded, and cut into small dice; 1 medium shallot, minced; 1 tablespoon minced garlic; 1 tablespoon finely chopped fresh basil leaves; 1 tablespoon fresh lemon juice; 2 tablespoons extra virgin olive oil; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper; 1 cup yogurt; 1 teaspoon fresh lemon juice; 1/2 teaspoon finely grated ginger; 2 small garlic cloves, minced; Salt; Freshly ground pepper; 1 medium bunch fresh basil, stems removed

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Garlicky Doused ShrimpCookbook cover image courtesy of Random House

COOK'S TIP:

Sea scallops can be substituted for the shrimp. Heat 2 tablespoons of olive oil in a medium skillet over medium-high heat. Sear the scallops for 1 to 2 minutes on each side, until they are golden brown and opaque in the center when tested with the tip of a knife. Cut them in quarters and follow the instructions for the shrimp recipe.

KITCHENWARE: chef's knife, medium saucepan, colander, large glass or stainless-steel bowl, pepper mill, metal spoon. For Dip: small bowl, whisk

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